Peanut Butter Rice Krispie Treats

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Peanut Butter Rice Krispie Treats

2 cups granulated sugar
2 cups (22 oz) light corn syrup
2 1/2 cups creamy peanut butter (I prefer JIF)
6 cups Rice Krispies, divided (for chocolate flavor substitute
Cocoa Krispies)

Line a 9- by 13-inch baking pan with foil. Spray lightly with
nonstick cooking spray.
Place 5 cups of the Rice Krispies in a large bowl (the largest
bowl you have).
Place sugar and corn syrup in a large non-stick saucepan. Bring
to a boil over medium-high heat. Continue to boil for 1 minute,
no more. (Boiling time is important, it guarantees the perfect
texture.)
Turn off burner and remove the pan from the heat. Stir in the
peanut butter until incorporated. Add mixture to the Rice
Krispies, stirring to coat. Add the remaining cup of Rice
Krispies 1/4-cup at a time, stirring and checking consistency
before adding more. You want to have some candy mixture
remaining without rice krispies. I usually have about 1/4 cup of
Krispies left at the end (only adding about 5 3/4 cups). You do
not want them too dry.
Spread the mixture evenly into prepared pan. Let cool before
cutting into squares. (Warm knife in hot water to help cut nice,
clean squares.)

Makes about 15 bars

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