Best Crispy Peanut Butter Treats Recipes

PEANUT BUTTER CRISPY RICE TREATS

Steps:

• Lightly butter a 13- by 9-inch baking dish.
• Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
• Press the mixture evenly into the prepared baking dish. Cool completely.
• Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
• Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
• Place the rice crispies in a large bowl.
• Stir the mixture on to the top of the cereal, til all is covered.
• Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
• Place in fridge to cool.
• Cut in squares.

PEANUT BUTTER CHOCOLATE RICE CRISPY TREATS

Steps:

• Melt over medium heat: 1 package butterscotch chips 1 cup peanut butter (use smooth pb) then add 6-7 cups of Rice Krispies Put 1/2 of this mixture in a 9x13 buttered pan. In a small saucepan, melt: 1 package semi-sweet chocolate chips 2 T. butter Then add 1 cup of powdered sugar and 4 T of water. Stir on low-heat until smooth and then pour over the first layer of Rice Krispie mix. I usually put this in the fridge few a few minutes and then add the rest of the Krispie mix for the top layer. Usually takes a few hours to set (refrigerator).

CRISPY PEANUT BUTTER TREATS

Steps:

• In a large microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 45 seconds; stir. Microwave 15-30 seconds longer until chips are melted; stir until smooth. Stir in cereal until evenly coated. Pat half into a greased 13-in. x 9-in. dish. , In a microwave-safe bowl, heat peanut butter chips and butter, uncovered, on high for 1 minute; stir. Microwave 10-15 seconds longer or until chips are melted; stir until smooth. Stir in water, vanilla and confectioners' sugar until smooth. Carefully spread over the cereal layer. Carefully press remaining cereal mixture over peanut butter layer. Cover and chill for at least 1 hour. Cut into squares.

CHOCOLATE-PEANUT BUTTER CRISPY MALLOW TREATS

Steps:

• Microwave butter in large microwaveable bowl on HIGH 30 to 45 sec. or until butter is melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely. Cut into 54 bars. Meanwhile, combine MALLOW Bits and nuts.
• Microwave white chocolate in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted.
• Partially dip bars in chocolate mixture; gently shake off excess chocolate. Dip in MALLOW Bits mixture; place on parchment- or waxed paper-covered baking sheet.
• Refrigerate 2 hours or until chocolate is firm.

NO COOK SCOTCHEROOS - PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Stir sugar, corn syrup & peanut butter in glass bowl.
• Microwave on high approximately 2 min just until bubbly.
• Stir in cereal.
• Press into 9x13 pan.
• Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
• Pour over cereal and smooth over the entire surface.
• Let cool and cut into squares.

PEANUT BUTTER CRISPY RICE TREATS

Steps:

• Heat on high one stick real butter adding the one cup sugar and the light corn syrup. Stir and heat to boil until thoroughly mixed. Add peanut butter and stir until melted. Add 7 to 9 cups crispy rice cereal. Press in 9 x 13-inch pan.

CHOCOLATE-PEANUT BUTTER CRISPY TREATS

Steps:

• Melt 2 oz. chocolate as directed on package. Mix with peanut butter and butter in large bowl until blended. Gradually add sugar, mixing well after each addition. Add cereal; mix well.
• Shape into 32 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 30 min.
• Melt remaining chocolate as directed on package. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate 10 min. or until chocolate is firm.