Sunday, August 18, 2013

Peanut Butter and Chocolate Rice Krispie Treats

Luke is in grad school at the Royal Conservatoire of Scotland and recently one of his classmates contacted me, saying that Luke told her she needed this recipe. I thought I would simply refer her to my blog, but when I checked, I realized I had not yet posted this recipe, which is ridiculous because these treats are the thing I'm expected to bring to every get-together. Kids hang around the door to see if I've brought the Rice Krispie treats.

My mom also made these throughout my childhood. I think she got the recipe off the back of the Rice Krispie box.

Peanut Butter and Chocolate Rice Krispie Treats

In large heavy pot over low heat, place:

3/4 cup sugar
1 overflowing cup of corn syrup

Cook over low heat, stirring constantly, until mixture just begins to boil and you can see the sugar has dissolved. (Note from experience: If you let this come to a rolling boil, you will be in the process of making hard candy but that is not what you're going for here.)

Remove from heat and add:

1 heaping cup of smooth peanut butter

Stir until mixture is smooth then gently fold in:

6 cups of Rice Krispie cereal

Dump mixture onto cookie sheet and using oiled or buttered hands, smooth into a rectangle.

Using same pan over low heat, melt together:

1 large bag of butterscotch chips (these used to be 12 ounces but I think now they might be 11; it will still be okay.)
1/2 large bag of chocolate chips (somewhere around half the amount of butterscotch chips; does not have to be exact.)

Stir constantly and remove from heat when chips are almost melted. (This burns easily so watch closely.)

Spread chocolate mixture over top of rice krispie mixture; let cool completely before cutting. Cool and store in fridge but bring to room temperature to cut.

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