Reeses Chocolate Peanut Butter Rice Krispie Treats
We really love peanut butter and chocolate around these parts....
Last week, I did some major searching for recipes to make for Zach's sister's boyfriend's birthday (whew!). Knowing Caleb's a big fan of the always amazing chocolate/pb combo, this creative take on traditional rice krispie treats caught my eye. And thank heavens it did. These treats are crunchy, chewy, chocolatey, and chock-full of Reese's chunks. They are very dense and rich, so be prepared to only be able to eat one....or if you're like us you'll go ahead and scarf down two or three, just to prove you can (and have a major lack of self control). These are worth every last calorie, friends!
You'll need:
6 cups Cocoa Krispies Cereal
16-18 Reeses Peanut Butter Cups, diced
5
Tbs butter or margarin
3 Tbs light karo syrup
1 (10 ounce) package plus 2 heaping cups miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips
3 Tbs light karo syrup
1 (10 ounce) package plus 2 heaping cups miniature marshmallows
1/3 cup peanut butter
1/2 cup chocolate chips
Directions:
In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9x13 in.
pan with cooking spray and set aside.
In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.
In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.
When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.
In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside.
In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly.
When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.
Recipe from Recipe Snobs
Hope all of you sweet ladies are having a great week! Only two more days 'til the weekend :).