Thursday, January 19, 2012


This recipe has been around forever; it is one of those classic sweet treats from our childhood.  Picky-picky husband is a big fan of the old fashioned Rice Krispie treats made with melted marshmallows, so he initially resisted this peanut butter version (he resists change).  However, this evening, I noticed that the pan of treats, on the kitchen counter, had been seriously noshed upon.

This recipe is SUPER easy and uses all pantry ingredients, which is a good thing.  It goes together in just minutes (the longest part of this recipe is the cool down time). They cut beautifully if you let them cool all the way down and they travel well.

1 cup light Karo syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Krispie cereal
1 cup semi-sweet chocolate chips
1 cup peanut butter chips (see note)

Mix the syrup and granulated sugar in a heavy saucepan, over medium heat (stirring). Bring to a boil and immediately remove from heat; stir in peanut butter until smooth and well mixed.

Pour over Rice Krispie cereal and stir to coat evenly.  Press into a lightly greased 11" x 7" pan (see note) and press down evenly with slightly damp hands.

Melt the chocolate chips and stir until smooth (I melted mine in my microwave at 60% power for about 1½ minutes).  Spread evenly over bars.  Cool about an hour before cutting.

NOTE: This recipe calls for half semi-sweet chocolate chips and half peanut butter chips, but any combo would work well.  I found a similar recipe that used half semi-sweet chocolate chips and half butterscotch chips for the frosting (they called them Scotcheroo's).
NOTE: The size of the pan is not really important. Just remember that the smaller the pan is, the thicker the treats will be and the bigger the pan is the thinner they will be.