Best Peanut Butter Chocolate Treats Recipes

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

CHOCOLATE PEANUT BUTTER TREATS

Steps:

• In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.

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, CHOCOLATE AND PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

PEANUT BUTTER RICE KRISPY TREATS WITH CHOCOLATE FROSTING

Steps:

• Heat the sugar, corn syrup and butter until it comes to a boil.
• Remove from the heat and stir in the peanut butter.
• Stir in the Rice Krispies.
• Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
• Frosting:.
• Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.

CHOCOLATE PEANUT BUTTER RICE TREATS RECIPE BY TASTY

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

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.

NO-BAKE CHOCOLATE PEANUT BUTTER TREATS

Steps:

• Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).
• Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.
• Turn off heat, add chocolate and stir until melted.
• Add peanut butter, stir until the mixture is smooth.
• Add the chopped nuts, stir to coat them with the sticky mixture.
• Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).
• Chill until set.

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• 1. Measure out 6 cups of the Cocoa Krispies into a large bowl and set aside. Keep the last half cup ready to add when the main marshmallow mess is poured in. 2. Melt the butter in a saucepan (mine's 2 Qt. and seems to work fine). 3. Reduce heat to low and add the marshmallows, stirring occasionally. 4. When the mallows are about halfway melted, add the chocolate chips. Keep stirring. 5. When the mallows are nearly-melted tiny little blobs, add the peanut butter and yes, keep stirring. 6. Once, the gooey mixture is one solid color, remove it from the heat and pour over the large bowl of cereal. I find it helps to have an assistant to stir the cereal while you pour, making sure the cereal gets fully coated before it cools and congeals. Add the remaining half cup of cereal to any parts of the mix that are a little thin on cereal. 7. Mush the whole thing into a 9x13 pan and let it cool for at least 20 minutes. It's delicious warm, but won't keep its shape well.

PEANUT BUTTER CHOCOLATE CHUNK RICE KRISPIE TREATS

Steps:

• In large saucepan melt butter over medium low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Stir in the Peanut Butter until melted.
• Add rice krispies cereal. Stir until well coated. Add the chocolate chunks, stir until dispersed evenly.
• Using buttered hands, spatula, wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool.
• Cut into 2-inch squares.

CHOCOLATE PEANUT BUTTER CEREAL TREATS

Steps:

• In a large pot over medium heat, melt butter and peanut butter.
• Coat a 9-inch x 13-inch baking pan with cooking spray. Set aside.
• Add marshmallows and stir constantly until mixture is melted and smooth. Then add cocoa powder and vanilla and stir until fully incorporated. Remove from heat.
• A little at a time, stir in cereal until marshmallow mixture is fully incorporated. Pour into prepared baking pan. Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan.
• Allow to cool. With a sharp knife, slice into desired-sized pieces and enjoy!

PEANUT BUTTER CHOCOLATE RICE KRISPIE TREATS

Steps:

• Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil. Remove from heat and pour in rice krispie cereal. Mix together and put into 9 x 13 pan. Do not smash too much, or it will be too solid and difficult to eat and cut through.
• Mix together 1 cup peanut butter and 1 cup chocolate chips. Melt in microwave, 30 seconds at a time, mixing after each interval until melted. Pour over rice krispie treats. Put into fridge and let set for 2 hours. Then ready to serve.

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).

CHOCOLATE-PEANUT BUTTER CEREAL TREATS

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until 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.
• Stir in 1/2 cup of the peanut butter. Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate and remaining peanut butter in microwaveable bowl 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Spread over cereal mixture in pan. Refrigerate 10 min. or until chocolate is firm.

REESES CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS RECIPE - (4.5/5)

Steps:

• In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 inch pan with cooking spray and set aside. In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside. In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly. When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

REESES CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside. In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside. In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave safe bowl, melt chocolate at 30 second intervals, stir between intervals, until smooth. Set aside to let cool slightly. When peanut butter is cool enough to handle, transfer into a small zip lock bag. Clip a small piece out of the corner and pipe onto rice krispie treats, zig-zagging back and forth. Repeat steps with chocolate, placing in a small zip lock bag, and piping over the peanut butter. Either let treats sit at room temperature to allow chocolate to set up, or you can pop the pan into the fridge for about 5 minutes to speed up the process. Cut and serve.

PEANUT BUTTER AND CHOCOLATE MARSHMALLOW TREATS

Steps:

• Directions Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhand on all sides; butter the parchment. Melt the butter, marshmallows, salt, and 1/3 cup of the peanut butter in a medium pot over medium heat. Remove from the heat and stir in a rice cereal. Press into the prepared pan. Place the chocolate and the remaining tablespoon peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Spread on the bars. Sprinkle with the peanut butter cups. Let sit until the chocolate is set, 1 to 2 hours. Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

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.

CHOCOLATE-PEANUT BUTTER COOKIE TREATS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Do not flatten.
• Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
• Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour one-third of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place 3 cookies at a time in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and half of remaining chocolate mixture, rewarming if needed; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

CHOCOLATE CRUNCH PEANUT BUTTER TREATS

Steps:

• Combine sugar, peanut butter, rice krispies, and oil together.
• Take spoonfuls sized however large you want and drop onto wax paper cookie sheet.
• Freeze for about 30 minutes.
• Remove from freezer. Shape into eggs, hearts for Valentines, or other shapes according to holidays with cookie cutters if you need to. Put back on wax paper covered cookie sheet. Freeze for 2 hours.
• Melt dipping chocolate or chocolate with some grated paraffin wax in microwave.
• Dip eggs in and completely cover. Put back on cookie sheet and refrigerate. Decorate.
• Cooking time is freezing time.