PEANUT BUTTER, MARSHMALLOW & CARAMEL KRISPY BARS

Adapted from Cookies & Cups

Ingredients

Blondie base
• 7 Tbsp butter, melted
• 1 cup light brown sugar
• 1 egg + 1 yolk
• 1 tsp vanilla
   
• 1 cup flour
• 1/2 tsp baking powder
• 1 cup peanut butter chips
Filling
• 1 cup Marshmallow Fluff 

Krispie Topping
• 2 Tbsp butter
   
• 2 cups mini marshmallows
• 1/4 cup caramel sauce (click here for homemade recipe)
• 3 cups Rice Krispies cereal 
• 1 cup chocolate chips for drizzle (optional)

Directions:

1. Preheat oven to 350°
2. Line a 9x9 pan with nonstick foil.
3. In mixer,  beat melted butter, brown sugar, whole egg, yolk and vanilla until smooth.
4. On low, add in flour and baking powder until batter comes together and is combined. Fold in peanut butter chips.
5. Press in pan and bake 20 minutes until edges just begin to golden.
6. Cool completely.
7. When cool spread Marshmallow Fluff evenly on top of blondie.
8. Prepare your krispies.  In a microwave safe bowl, melt butter and marshmallows in 30 second increments.  Stir in cereal and caramel sauce.
9. Pour krispy mixture onto Fluff layer and press evenly. Allow to krispie layer to cool for 15 minutes and cut into squares.
10. Drizzle with melted chocolate chips.

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SOMETIMES YOU JUST NEED A BATCH OF RICE KRISPY TREATS!

AS FANCY AS KIDDIE DESSERTS GET, THERE WILL ALWAYS BE ROOM FOR RICE KRISPY TREATS! MIX IN SOME SPRINKLES AND YOU HAVE A TREAT THAT WILL INDUCE EVEN BIGGER SMILES!

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows or 4 cups minis
• 6 cups Kellogg's® Rice Krispies® cereal
• SPRINKLES!!!

Melt butter and marshmallows in the microwave in 30 second intervals until melted. Stir in cereal and lots of sprinkles! Press into a 9x13 pan lined with nonstick foil. I like to use a smaller pan for thicker bars!!! Cool and cut!

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CARAMEL PEANUT BUTTER KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER CARAMEL PEANUT BUTTER RICE KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE.  I AM SURE YOU CAN IMAGINE HOW DELICIOUS THESE ARE AND YOU'D BE RIGHT!!!  EVERYTHING I TRY FROM LIZZIE IS WONDERFUL AND THIS RECIPE IS NO DIFFERENT....IT'S PERFECT!  THANKS FOR ANOTHER KEEPER, LIZZIE!

Ingredients

• For the Krispy layer:
• 1 3/4 cups Rice Krispies cereal
• 1/4 cup water
• 1/4 cup sugar
• 3 tablespoons light corn syrup
• 3 tablespoons melted butter 

 

• For the milk chocolate peanut butter layer:
• 5 ounces milk chocolate, coarsely chopped
• 1 cup creamy peanut butter 

• For the dark chocolate top layer:
• 4 ounces semisweet chocolate, coarsely chopped
• 1 tablespoon light corn syrup
• 4 tablespoons butter

Instructions

1. Line 8 x 8 inch pan with non-stick foil.  
2. Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan.  Stir with a spoon until it reaches  235º on a candy thermometer.
3. Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl.  Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool. 
4. For the chocolate peanut butter layer: In a microwave safe bowl, melt the peanut butter and chocolate. Stir to combine and pour over the crust.  Stick back in the freezer until firm. 
5. Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted. Stir and spread over the peanut butter layer.  Chill again!
6. Cut into squares. Keep squares chilled. 

Adapted from That Skinny Chick Can Bake who adapted from Baked Explorations

PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

You can also visit Lizzie on:

Facebook  
Pinterest  
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Twitter  

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OREO & PEANUT BUTTER CUP STUFFED RICE KRISPY TREATS!

Line 9×9 pan with nonstick foil.

Ingredients:

• 1 bag snack size Reese’s Peanut Butter Cups
• 20 Oreos (16 for pan, other 4 to decorate tops)
• 10 oz marshmallows
• 5 cups Rice Krispies cereal
• 3 tablespoons butter

Instructions:

1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.

2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 

3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.
ADAPTED FROM BAKERS ROYALE

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CARAMEL & CHOCOLATE DIPPED RICE KRISPY TREATS

 OOOOOOOH JUST LOOK AT THAT MELTY CARAMEL!!!!!!

 

FOR THIS RECIPE YOU CAN MAKE YOUR OWN RICE KRISPY TREATS OR CHEAT LIKE I DID AND USE THE STORE BOUGHT KIND!!!  

ONCE YOU HAVE YOUR KRISPIES YOU ARE GOING TO MELT KRAFT CARAMEL SQUARES OR BITS WITH A SPLASH OF HEAVY CREAM IN THE MICROWAVE.  

DIP EACH KRISPY INTO THE CARAMEL AND LAY ON A PAM SPRAYED SILPAT.  PLACE IN THE FRIDGE TO FIRM UP.  

NEXT, MELT THE CHOCOLATES OF YOUR CHOICE.  I USED CLASSEN DISKS.  DIP THE ENTIRE KRISPY TREAT IN CHOCOLATE AND LAY ON THE SILPAT AGAIN.  

IMMEDIATELY DECORATE WITH CANDIES OR SPRINKLES.  MY FAVORITE WAS USING CHOPPED MOOSE MUNCH CANDY BARS FROM HARRY & DAVID!  THE POPCORN BITS LOOKED SUPER COOL!!  POP IN THE FRIDGE TO SET UP AND VOILA!  TIME TO EAT!

HEART SPRINKLES ARE FROM ABC Cake Decorating Supplies(FACEBOOK)

(ORDER HERE ON THEIR WEBSITE) 

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VALENTINE RICE KRISPY TREAT IDEAS

 MY TASTE TESTER, JAKEY! XOXO

THESE IDEAS ARE EVEN EASIER IF YOU START WITH PRE-BOUGHT RICE KRISPY TREATS!! FOR A HOMEMADE RECIPE CLICK HERE  
DIP YOUR RICE KRISPY TREATS INTO MELTED CHOCOLATE AND ADD SPRINKLES, CONVERSATION HEARTS AND SEASONAL PEEPS! GO CRAZY!


FOR INFO ON THE BLING STICKS, CONTACT ADRI:
ADRI'S WEBSITE-MASKIPOPS BY ADRI
HER FACEBOOK
PINTEREST

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