Meatless Monday: Chocolate Peanut Butter Rice Krispie Treats

As an adult, I’ve never been a fan of marshmallows. As a result, I’ve deprived my children of homemade Rice Krispie treats.

And then I read @mattieflap‘s cookie post, and decided to try her version of Rice Krispie treats. Because she uses peanut butter and tops them with butterscotch chips.

I mean, you can’t go wrong.

I’m going to go ahead and brag on @mattieflap for a minute here. We met, as I meet so many people these days, on Twitter. We also met IRL for dinner and a movie with @clumberkim, and our respective spouses. I was pregnant with Michael at the time.

A couple of weeks (a month? I was sleep-deprived) after Michael was born, @mattieflap came over for a visit. She brought me cookies (and she excused my house being in utter shambles). Homemade ginger snaps, shortbread, and two others that she will have to remind me of. Every cookie was melt-in-my-mouth delicious, and so comforting with Mother’s Milk tea, which I was drinking a lot of at the time.

After viewing her cookie post, I decided to try the Rice Krispie treats for Flora’s birthday. Some where along the way, I remember thinking to myself, I wonder how these would taste if you make them with Cocoa Krispies?

Not one to leave well enough alone, I went ahead with a couple of minor tweaks.

I also want to state for the record: I don’t believe in white chocolate. It’s an oxymoron. If you want to call it white CANDY, that’s fine. But it can’t be chocolate. Sorry.

I sent Dan shopping with a coupon for three bags of Nestle chips. He chose dark chocolate (good man), butterscotch, and white candy chips. I’m glad I found a use for the last because they would have gone to waste otherwise.

“Crack” Rice Krispie Treats, Holiday Edition
adapted from @mattieflap’s recipe

1 cup chunky peanut butter
1 cup sugar
1 cup light Karo syrup
3 cups original Rice Krispies
3 cups Cocoa Krispies
1 (10 oz) bag white candy chips
Red and green food coloring

In a sauce pan, heat together peanut butter, sugar, and Karo syrup; do not boil. Measure Rice Krispies into a large bowl. When the hot mixture is melted together, pour over cereal. Stir until all the cereal is coated. Spread in a 9-x-13-inch baking dish (I coated mine with cooking spray). Top with white chips.

Heat in warm oven (225 degrees) until chips are soft enough to spread (10-15 minutes). Drop a few drops of food coloring on softened chips, and spread melted chips over top.


It doesn’t look very pretty. I don’t know if I didn’t wait long enough for the chips to melt adequately, or if white chips just don’t melt well.

Cool completely and cut into squares.


The finished product looks a little prettier.

I made these Sunday and sent them to Flora’s bowling Christmas party. She and Dan returned with none.

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6 thoughts on “Meatless Monday: Chocolate Peanut Butter Rice Krispie Treats

  1. Shucks. I’m blushing. I think I brought Jelly Cookies (really, Linzer cookies), Dutch Spice Cookies, and Swedish Chocolate Sheet Cookies. Those are Christmas standards around here.

    The addition of Cocoa Krispies looks *really* good although I would probably top with either chocolate chips or butterscotch. I never think to do these sorts of things to recipes until someone else does it. Like, DUH, chocolate + peanut butter is heaven!

    • I just remember everything being delicious, and fighting the urge to hide them from my children.

      I seldom mess with baking recipes because I am not a baker, but I had to try this. It did work very well, and the only reason I used the white chips was to save the dark chocolate chips for something I was going to eat myself.

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