Peanut Butter Rice Krispy Treats Topped with Ghirardelli Chocolate

By Chef Jeff Woodward, The Rogue Chef 

Time: 20-30 minutes
Servings: 15-18 treats

Ingredients

  • 15 oz. marshmallows
  • 1 – 1/2 sticks of salted butter
  • 1 cup of peanut butter
  • 7 cups of Rice Krispies
  • 12 oz. milk chocolate chips
  • 2 oz. butter


Preparation

  1. In a large pan, melt 1 – 1/2 sticks of butter.
  2. Add marshmallows.
  3. Stir until melted.
  4. Add peanut butter.
  5. Mix thoroughly.
  6. Add Rice Krispies. Mix thoroughly.
  7. Press mix into a greased 9 x 13 pan.
  8. Melt chocolate in a double boiler.
  9. Add 2 oz. of butter when chocolate is about 3/4 melted. Turn off heat and continue to stir until completely melted.
  10. Pour over pressed treats and spread evenly.
  11. Cut into desired size and refrigerate.


Tips

  • Cutting prior to refrigerating will make it easier to remove from pan.
  • Use mini marshmallows for quicker melting.
  • Use dark or semi-sweet chocolate, if preferred.
Chocolate-and-Peanut-Butter-Rice-Krispie-Cookies

See the published recipe in the Branson Globe.

Peanut-Butter-and-Chocolate-Rice-Krispy-Treats-Recipe-Published-BG
SHOPPING CART 0