Peanut Butter Rice Krispy Treats With Chocolate Frosting Recipes

PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
• In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
• Once melted, remove from the heat and stir in the Rice Krispies.
• Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
• Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
• Once almost melted, stir until smooth and stir in the vegetable oil.
• Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
• Cut into squares and store in an airtight container at room temperature.

CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS

Steps:

• Coat a 9×13 pan with cooking spray and set aside. Pour the Rice Krispies into a large mixing bowl and set aside. In a medium saucepan, combine sugar and corn syrup. Stirring constantly, bring to a boil over medium-high heat. Remove pan from heat and add peanut butter. Stir until mixture is smooth and creamy.
• Pour mixture into the bowl with the Rice Krispies and stir until cereal is well-coated. Pour into the prepared pan and press down evenly using a rubber spatula.
• Pour the chocolate chips into a small bowl and microwave in 30-second intervals, stirring after each, until smooth and creamy. Pour over Rice Krispies and spread evenly using a spatula. Cover and refrigerate for a minimum of 1 hour. Cut into squares and serve!

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Melt the butter in a large pan over medium-low heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted. Stir in the peanut butter and vanilla.
• Remove from heat, then immediately fold in the cereal. Make sure each piece of cereal is coated with the peanut butter/marshmallow mixture.
• Transfer mixture to 9 by 13-inch baking pan that has been lined with parchment paper and sprayed with nonstick spray. Gently press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Don't pack it in too hard.
• Put the chocolate chips in a medium-sized heatproof bowl. Microwave for 30-second intervals, stirring in between each interval. When they are almost melted, remove and stir until smooth. Pour the melted chocolate over the mixture and let cool to harden.
• Allow treats to set for about an hour at room temperature. Lift the Rice Krispie Treats out of the pan using the parchment paper. Cut into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

PEANUT BUTTER RICE KRISPY TREATS WITH CHOCOLATE FROSTING

Steps:

• Heat the sugar, corn syrup and butter until it comes to a boil.
• Remove from the heat and stir in the peanut butter.
• Stir in the Rice Krispies.
• Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
• Frosting:.
• Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.

CHOCOLATE PEANUT BUTTER RICE TREATS RECIPE BY TASTY

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

CHOCOLATE PEANUT BUTTER TREATS

Steps:

• In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS

Steps:

• Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
• Mix sugar and corn syrup in 3 quart sauce pan until mixture boils.
• Remove from heat. Stir in peanut butter; mix well until melted.
• Add Rice Krispies, stirring until all are coated.
• Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
• Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
• Cool. Lift foil out of pan and cut into squares.
• I have found a pizza cutter works great for cutting them.

FROSTED PEANUT BUTTER RICE KRISPIES TREATS®

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Stir in peanut butter until blended. Add cereal and nuts; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave remaining ingredients in small microwaveable bowl 1 to 1-1/2 min. or until chocolate and chips are completely melted and mixture is well blended, stirring every 30 sec. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is firm.

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!

RED BEANS AND GREENS SALAD

Steps:

• Combine salad ingredients in a bowl, toss and adjust seasoning.