Peanut Butter And Honey Crisp Rice Squares Recipes

PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Spray an 8-inch square pan with oil and press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment in place, so it won't wiggle around later. Since this recipe moves quickly, it's also a good idea to add the cereal to a large mixing bowl, so it's ready to go later.
• In a small saucepan over medium heat, bring the honey to a boil. As soon as it's bubbling, set a timer for 1 minute and let it boil until the timer goes off. Turn down the heat if the honey starts to bubble towards the top of the pan.
• When the timer goes off, remove the honey from the heat and stir in the peanut butter and salt. As soon as the mixture is smooth, pour it over the cereal in the large mixing bowl. Stir well, until the cereal is well coated. It will start to thicken up as it cools, and will be very sticky.
• Transfer the mixture to the prepared pan, and press HARD to pack the cereal into the bottom of the pan. Place the pan in the fridge or freezer, so the bars can cool completely. When they are totally cool, they are ready to slice and serve, unless you'd like to add the chocolate topping below.
• For a chocolate topped bar, melt a 1/2 cup of dark chocolate chips in the microwave, or over a double-boiler. When the chocolate is melted, spread it over the top of the bars and place the pan in the freezer briefly, just until the chocolate is hardened. Then the bars are ready to slice and serve.
• Leftover rice crispy treats can be stored in an airtight container at room temperature for up to 3 days, but they will become slightly softer over time. For the crispiest results, I recommend storing them in an airtight container in the fridge for up to 2 weeks.

PEANUT BUTTER AND HONEY RICE CRISPY SQUARES WITH CHOCOLATE

Steps:

• Place the cereal in a large mixing bowl. Line a 8×8-inch square baking dish with parchment paper with enough overhang to allow you to lift out the square once it's ready.
• Melt the honey, peanut butter, and butter in a medium saucepan over medium heat, whisking often. Once melted, mix in the vanilla and salt, if using. Pour over the cereal in the bowl and mix well to combine.
• Scoop the mixture into the prepared baking dish and smooth the top.
• Melt the cacao butter in a small saucepan over medium-low heat. Whisk in the remaining ingredients and pour over the square.
• Freeze until firm- at least 4 hours- and slice into squares. (I recommend running a sharp knife under hot water for about 20 seconds first to aid in slicing.) I found 16 squares to be the perfect size!
• Store the squares in an airtight container in the freezer. They won't last long!

PEANUT BUTTER CRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

PEANUT BUTTER AND HONEY CRISP RICE SQUARES

Steps:

• Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
• Remove from heat.
• Add crisp rice, and stir until coated.
• If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
• Press into a greased 8" or 9" square pan.
• Wait until completely cooled to cut.