A delicious twist on the traditional Rice Krispie Bars, this Chocolate Peanut Butter version is in a league of its own.
There are two recipes that, over the years, have become my Achilles Heel.
Barefoot Contessa’s Outrageous Oreo Brownies. Try as I might, I have given up on successfully making the recipe and shall live vicariously through others.
Because the ingredients are just too expensive to continue to waste them in my failed attempts.
And Rice Krispie Bars. As strange as that may sound. I mean, I can make a decadent Creme Brulee that will leave you looking for more, but I can’t master a traditional kid treat that EVERYBODY makes?
I don’t know. Something about the part when I’m mixing the marshmallows with the Rice Krispies.
So it should come as a big surprise that when I saw this recipe on Elise’s site, I decided to make them.
I think I was #partydrunk.
That moment pre- or post-party when you are too delirious from all the planning to really act rationally.
I was heading to the last planning session before a friend and I threw a party for 65 people. I wanted to bring something to snack on, you know, to keep us going, saw this recipe, and here we are.
Clearly I wasn’t thinking straight, given my Rice Krispie history, but somehow this one worked.
Super simple to make, you might even have the ingredients on hand. It’s the perfect thing to bring to a summer fete at a friend’s house, a block party, or a last minute planning sesh when you need brainstorm (raising my hand).
Chocolate Peanut Butter Rice Krispie Treats
Recipe from Elise Joy
- 1 C brown sugar
- 1/2 C white Karo syrup
- 1 T butter
- 1/2 C peanut butter
- 4 C Rice Krispies
- 1/2 package (6 oz) semi-sweet chocolate chips
- 1/2 package (6 oz) butterscotch chips
In a large sauce pan, melt the brown sugar, syrup and butter. Remove from heat and stir in the peanut butter until smooth. Add the Rice Krispies and stir well.
Spread the mixture into a buttered cookie sheet (ideally with a small rim).
In the same pot, melt the chocolate and butterscotch chips until smooth. Spread over bars. Stick in the fridge until they’ve hardened a bit and cut into squares.