Best Easy Rice Krispies Peanut Butter Crunchies No Bake Recipes
NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
PEANUT BUTTER RICE KRISPIE COOKIES
These no-bake cookies are sweet, chewy, crunchy, and easy-to-make!!
Provided by Paula
Categories Dessert
Number Of Ingredients 6
Steps:
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper
- Add sugar and syrup in a saucepan over medium heat. Stirring often, bring to a low boil and cook for one minute.
- Remove from heat and add the vanilla and peanut butter. Stir until peanut butter is melted and the mixture is smooth.
- Stir in the cereal and mix until all of the cereal are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets. Allow to cool for about 1 hour or until the cookies have firmed up. The cookies will continue to firm up more the longer they cool. Enjoy!
- Sprinkle with salt if desired
- Store in an airtight container on the countertop for 1 week.
Nutrition Facts : Calories 120 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving
NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Make and share this No-Bake Peanut Butter Rice Krispies Cookies recipe from Food.com.
Provided by Brookelynne26
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
Nutrition Facts : Calories 281.4, Fat 12.3, SaturatedFat 2.6, Sodium 165.5, Carbohydrate 40.1, Fiber 1.5, Sugar 21.6, Protein 6.6
BEST PEANUT BUTTER RICE KRISPY TREATS (NO CORN SYRUP)
I had peanut butter rice krispy treats years ago and loved them. Now when I went to search for the recipe they all included chocolate or corn syrup or some other kind of cereal. So I just went for it, and they came out perfect, just how I remembered them :) Very popular with kids!
Provided by newmama
Categories Dessert
Time 10m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 5
Steps:
- melt butter in large saucepan over med-low heat, stir in marshmallows.
- stir until melted.
- add peanut butter until combined, remove from heat.
- stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey.
- press into greased 13x9 pan. cool completely and cut.
Nutrition Facts : Calories 138.8, Fat 5.7, SaturatedFat 2.2, Cholesterol 6.1, Sodium 137.8, Carbohydrate 20.6, Fiber 0.5, Sugar 10, Protein 2.5
EASY RICE KRISPIES PEANUT BUTTER CRUNCHIES (NO BAKE)
This may also be made using the same amount of semi crushed cornflakes, these are really good and take only minutes to make --- work fast as the mixture will firm up quickly but the crispies will not firm up to very hard and remain chewy.
Provided by Kittencalrecipezazz
Categories Candy
Time 12m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Spray a large cookie sheet or line with waxed paper.
- Place the cereal and chopped peanuts in a large bowl; set aside.
- In a medium heavy saucepan combine the brown, white sugar and the corn syrup; bring to a full boil over medium-high heat stirring occasionally.
- Boil for about 2 minutes at a full boil.
- Remove from heat mix in the vanilla then the peanut butter until well combined.
- Pour over the cereal and mix well using a wooden spoon (the mixture will firm slightly while mixing so mix fast!).
- Drop onto baking sheet using 2 tablespoons (using one spoon to push the mixture off of the other spoon onto the pan as the mixture is hot, make into whatever size you desire).
- Cool until firm.
- Delicious!
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