Peanut Butter And Honey Rice Crispy Squares With Chocolate Recipes

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

PEANUT BUTTER KRISPY 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. 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, chocolate chips and sprinkles 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. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

PEANUT BUTTER CHOCOLATE RICE KRISPIE BARS

Steps:

• Line an 8×8 baking dish with parchment paper
• In a large mixing bowl combine 1 cup peanut butter, 1/4 cup honey, and 1/4 tsp salt
• Once thoroughly combined add the rice crispies to the bowl and mix again
• Mix until the cereal and pb are an even mixture
• Press firmly into the pan
• Heat chocolate chips and 1 tbsp of peanut butter in the microwave or over a double boiler until the chocolate melts and the peanut butter can be easily mixed in
• Pour the chocolate over the rice krispie layer
• Season with flakey sea salt if desired
• Place in the fridge to chill until the bars are solid - at least 2 hours
• Cut the bars into 16 even squares and enjoy!
• Store the bars in the fridge and enjoy shortly after removing from the fridge because the bars will melt quickly

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

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 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.

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.

PEANUT BUTTER AND HONEY SANDWICH

Steps:

• Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.