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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
    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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