Best 4 Peanut Butter Chocolate Chunk Rice Krispie Treats Recipes

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Grease an 8 or 9-inch square baking pan and a large bowl with cooking spray, butter, or Crisco. Add the cereal to the large bowl. Set aside.
• In a saucepan over medium-low heat, melt the butter.
• Add the chocolate chips, peanut butter, and marshmallows. Heat, stirring frequently, until the mixture is smooth and fully melted.
• Scrape the mixture over the cereal and fold to combine. Stir very well.
• Transfer the mixture to the prepared baking pan. Use a spatula to press the treats evenly into the pan. Chill for 2 hours.
• Cut into squares.

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.

RED BEANS AND GREENS SALAD

Steps:

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

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.