Rice Krispy Treats, Version 2009

I am always looking for an excuse to try out a new recipe.  When one of our neighbors, who is 5 months pregnant, mentioned a craving for “those coconut things,” I made a batch that night and sent Nick over.  When I saw the recipe for these Chocolate Peanut Butter Fudge Crunch Bars in a recent issue (okay, September) of Rachael Ray’s magazine, I knew just who to make them for.  Even growing up, I was never a big fan of Rice Krispy Treats myself.  A sticky, gooey concoction, it just never did anything for me, but I knew one of the girls in the office liked them, so these were perfect to try out for her.

Forget the Rachael Ray name for the recipe … these are Rice Krispy Treats, Version 2009.  Consider it a more kicked up rendition of the treat you grew up with.  With four layers of smooth chocolate and peanut butter goodness, augmented by a little crunch from the Rice Krispies, they’re bound to go quickly.  The bottom later is a mixture of chocolate, peanut butter and cereal.  Then just peanut butter.  Then just cereal.  Then a chocolate, peanut butter, cereal layer again.   Goodness with every bite.

The recipe suggests cutting these into 16 bars, but I cut them smaller than that.  They’re rich, very rich, so I think smaller bites are more guilt-free appropriate.

Chocolate Peanut Butter Fudge Crunch Rice Krispy Treats, Version 2009
Recipe courtesy of Every Day with Rachael Ray magazine, September 2008
MAKES 16 PIECES
Prep Time: 25 min (plus chilling)
Cook Time: 10 min

2 sticks (8 ounces) plus 1 tablespoon unsalted butter
6 oz semisweet chocolate, chopped
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners’ sugar

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners’ sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

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