I haven’t made any sweet treats (outside of the ice-cream) in such a long time. And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!
These come from The Brown Eyed Baker. She makes some of the best treats. I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!
I love Rice Krispie bars. And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my. Loss for words.
Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too. Oh and he says: Man, these are the best!!
When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works. I’m not sure if I can do it. So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas. Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!
Who doesn’t love chocolate on anything!! Me, I do. We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!
Super good. Super good.
yield: 24 treats
prep time: 10 minutes
Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.
3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter
1. Grease a 9×13-inch baking dish; set aside.
2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.
3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.
4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.
5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.
6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).
Two Girls Cooking – Patricia 😉