Friday, February 6, 2009

Favorite treat to date!

These rice crispy treats were gone fast. And unfortunately, one was not enough. We brought them to a superbowl party and then to work the next day, and didn't have a singl one left. I wanted to make a 9x13, but when I saw how much butter that would include, I couldn't do it. (No one needs to explain to me that the butter ratio is the same in the 9x9, I get it, I still ate the same amount of butter, but it was just a principle thing to me!) That said, do no let the butter dismay you, these little gems are so worth it, you will love them! Also check out Nicole's blog for a ton more deliciious treats.

Peanut Butter Cup Rice Krispie Bars

2 tbsp butter
5-oz marshmallows (1/2 large bag)
3 cups rice krispies/puffed rice cereal

Peanut Butter Filling
1/2 cup butter, room temperature
3/4 cup crunchy peanut butter (natural or regular)
1 1/2 cups confectioners’ sugar
1 tbsp milk

Chocolate Topping
1/4 cup butter, room temperature
1 cup semisweet/dark chocolate chips

Lightly grease a 9×9-inch pan.
In a large, microwave safe bowl, combine butter and marshmallows. Heat until butter is melted and marshmallows are soft. Stir to combine. Fold in rice cereal with a spatula, then pour mixture into prepared pan and press into an even layer. Allow to cool and set at room temperature.
For the peanut butter layer, combine all filling ingredients in a medium bowl and beat with an electric mixer until smooth. The consistency should be like frosting. If it is too crumbly (consistency may vary slightly by type of peanut butter used), add an additional tablespoon or two of milk until filling is spreadable. Spread onto cereal layer.
For the chocolate topping, melt chocolate chips and butter in a small, microwave-safe bowl. Stir until smooth. Pour over peanut butter layer and, using an offset spatula or regular spatula, spread chocolate to cover entire surface. Let chocolate set up at room temperature before slicing.

Makes 20 rectangular candy bars.

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