Peanut Butter Rice Krispies Treat Eggs Recipes
PEANUT BUTTER RICE KRISPIES® TREAT EGGS
Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here.
Provided by Ashley Baron Rodriguez
Categories Chocolate Desserts
Time 1h50m
Yield 24
Number Of Ingredients 12
Steps:
- Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
- Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
- Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
- Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 32.2 g, Cholesterol 10.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 149.3 mg, Sugar 21 g
PEANUT BUTTER RICE KRISPIES TREATS
My mother was making these treats 40 years ago for her kids. My college age nephew asked me to make a batch for him yesterday and they are so easy and fast to make. Much less time consuming than a batch of cookies. And yummy too.
Provided by janabear
Categories Bar Cookie
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 4
Steps:
- Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
- Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
- Take off heat and stir in the peanut butter.
- Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).
Nutrition Facts : Calories 330.7, Fat 11, SaturatedFat 2.3, Sodium 200, Carbohydrate 55.9, Fiber 1.4, Sugar 28.7, Protein 6.4
PEANUT BUTTER RICE KRISPIES® TREAT EGGS
Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here.
Provided by Ashley Baron Rodriguez
Categories Chocolate Desserts
Time 1h50m
Yield 24
Number Of Ingredients 12
Steps:
- Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
- Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
- Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
- Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 32.2 g, Cholesterol 10.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.5 g, Sodium 149.3 mg, Sugar 21 g
PEANUT BUTTER KRISPIES FOR DOGS
This one seems to really be the dogs favorite! I have also discovered that just rolling into balls and leaving them like that makes things a lot easier for cooking purposes!!!
Provided by Scruffers
Categories Dessert
Time 3h45m
Yield 135 little balls
Number Of Ingredients 10
Steps:
- Mix all ingredients well (EXCEPT the flour) in a mixer that has a dough hook.
- Gradually add flour, mixing well, until dough is stiff enough to handle and can be rolled into little balls without it sticking to your hands.
- Have oven racks in middle and upper positions.
- Use non stick pans preferably Use one large cookie sheet, and one small sheet.
- preheat oven to 250 f Roll into little balls, place on sheets Place in oven on separate racks After 45 minutes, take pans out dump all balls onto large cookie sheet and toss them around.
- Place back in oven on top rack.
- Toss around about every 45 minutes for a total cooking time of approx 3 hours.
- to test for doneness, take one out, let cool completely, give to dog and see if it"crunches", if so then its done!
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