Best Chocolate Peanut Butter Krispies Recipes

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

PEANUT BUTTER-MILK CHOCOLATE RICE KRISPIES® BALLS

Steps:

• Line 2 cookie sheets with parchment paper.
• Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
• Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
• Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
• Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
• Let them set up, about 40 minutes.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS

Steps:

• Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
• Mix sugar and corn syrup in 3 quart sauce pan until mixture boils.
• Remove from heat. Stir in peanut butter; mix well until melted.
• Add Rice Krispies, stirring until all are coated.
• Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
• Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
• Cool. Lift foil out of pan and cut into squares.
• I have found a pizza cutter works great for cutting them.

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
• Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds.
• Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined.
• Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.

CHOCOLATE, CARAMEL PEANUT-BUTTER RICE KRISPIES TREATS RECIPE - (4.3/5)

Steps:

• Butter a 9- bX 13-inch pan and butter the pot and utensils you will be using to melt the marshmallows. Add 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring often, until melted. When completely melted and smooth, stir in the vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be sticky. Pour into buttered pan. Coat your hands with butter and press mixture into the pan firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring often as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely mixed. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator. Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for approximately 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles once it is firm. Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave until sotened, about 30 minutes. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. The balls will keep up to one week at room temperature.

WHITE CHOCOLATE PEANUT BUTTER KRISPIES

Steps:

• In a large bowl, combine cereal, peanuts, and marshmallows. Melt chocolate and peanut butter on high for 1 minute in microwave and then in intervals of 30 seconds until fully melted. Stir chocolate into cereal mixtures. Drop by tablespoons onto waxed paper. Let stand until firm, 2 hours. Store in airtight container.

RICE KRISPIES CHOCOLATE & PEANUT BUTTER BARS RECIPE

Steps:

• First Layer Melt marshmallows and butter. Add Rice Krispies and press into a greased jellyroll pan. Chill Second Layer Bring sugar and corn syrup to a boil. Let cool slightly. Add peanut butter and stir in well. Spread over Rice Krispies. Chill Third Layer Melt butter, peanut butter, and chocolate chips in double boiler. Spread over 2nd layer. Chill

CHOCOLATE COVERED PEANUT BUTTER KRISPIES

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat.
• Add peanut butter and stir well.
• Pour mixture over Krispie cereal and mix well.
• Press into 9x13-inch buttered pan.
• Melt chocolate and butterscotch chips on defrost in microwave.
• Mix well and spread over Krispie mix.
• Cool and cut into bars.

WHITE CHOCOLATE PEANUT BUTTER KRISPIES (AKA CAT PUKE)

Steps:

• In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

CHOCOLATE PEANUT BUTTER KRISPIES

Steps:

• Cream together peanut butter, butter, and sugars. Add eggs one at a time, beating well after each addition. Stir in salt, soda, powder, and vanilla. Slowly add Rice Krispies and chocolate chips. Drop by large rounded tablespoon (I actually find a cookie scooper works the best) onto ungreased cookie sheets, and bake at 325 degrees for about 8 minutes. or until cookies are lightly brown and appear cooked in the center.

PEANUT BUTTER, KRISPIES AND CHOCOLATE SANDWICH

Steps:

• Spread peanut butter over bread. Top with Rice Krispies and chocolate.