Here at LJB we love virtually anything with peanut butter in it. Love PB cookies, PB pie, PB cups, PB sandwiches.. whatever, if it has peanut butter in it, I’ll eat it! This is another great peanut butter recipe, and a new, fresh version of the same old, same old Rice Krispie treats. This recipe came to me via my good friend, and fellow awesome cook, Tammy D! Thanks Tammy, it’s a favorite!
Peanut Butter Rice Krispies Squares
- 1 cup sugar
- 1 cup light Karo syrup
- 1 cup creamy peanut butter
- 7 c. Rice Krispies cereal
- 1 (12 oz.) pkg. Milk chocolate chips
Heat sugar & Karo syrup in large non-stick pot on stove over medium heat until sugar is dissolved and tiny bubbles start to form around edges. Do not boil. Remove from heat and stir in peanut butter. Stir in Rice krispies. Pour the into a buttered 9 x 13 pan. (* see tip below). Do not smush the mixture too much or the rice krispies will get too compact.
In a small microwave safe bowl, melt the chocolate chips. I usually put mine in for 1 minute. Remove and stir. Then 30 seconds intervals, removing and stirring each time, until melted. Pour chocolate over top of rice krispies, and smooth out.
Chill to harden chocolate, but serve at room temperature.
* kitchen tip: to butter an pan, take a cold butter quarter out of the refrigerator. Peel back the wrapper one side. Grip the butter with the wrapped half of the stick. Rub the pan everywhere with the butter. Done!
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