Friday, May 14, 2010

Peanut Butter Cup Rice Krispie Bars

One of the easiest sweet treats to make is a rice krispy treat. The basic recipe has only three ingredients - marshmallows, rice krispies and butter.  
These rice krispies are topped with a layer of peanut butter and a layer of chocolate, giving them a rich peanut butter cup flavor that is a great contrast for the sweet, crunchy base. The peanut butter layer is slightly crumbly, similar to the interior of a peanut butter cup.. The topping is a chocolate ganache, made with semisweet chocolate and butter.
The only time consuming piece of this snack is that you need to let the layers set up one by one. Even so, you can probably get it done start to finish in an hour - and the hands-on time is probably about 5-10 minutes. They’re a great treat to make with kids and are probably just as likely to be a hit with adults.  All the men I had try them gobbled them up!  (ok, Dan and my dad...but you get the idea...)
Peanut Butter Cup Rice Krispie Bars
2 tsp butter
5 oz marshmallows (1/2 large bag)
3 cups Rice Krispies/puffed rice cereal

Peanut Butter Filling
1/2 cup butter, room temperature
3/4 cup crunchy peanut butter (natural or regular)
1 1/2 cups confectioners’ sugar
1 tbsp milk

Chocolate Topping
1/4 cup butter, room temperature
1 cup semisweet/dark chocolate chips

Lightly grease a 9×9-inch pan.
In a large, microwave safe bowl, combine butter and marshmallows. Heat until butter is melted and marshmallows are soft. Stir to combine. Fold in rice cereal with a spatula, then pour mixture into prepared pan and press into an even layer. Allow to cool and set at room temperature.
For the peanut butter layer, combine all filling ingredients in a medium bowl and beat with an electric mixer until smooth. The consistency should be like frosting. If it is too crumbly (consistency may vary slightly by type of peanut butter used), add an additional tablespoon or two of milk until filling is spreadable. Spread onto cereal layer.
For the chocolate topping, melt chocolate chips and butter in a small, microwave-safe bowl. Stir until smooth. Pour over peanut butter layer and, using an offset spatula or regular spatula, spread chocolate to cover entire surface. Let chocolate set up at room temperature before slicing.
 Makes 20 rectangular candy bars.


  1. This blog makes me feel very hungry, yum, yum.

  2. These look so good! And I just started my no sugar week..........dang!

  3. Look at me! I'm over at your recipe site! I'm EVERYWHERE. I love this recipe. The only problem is that I would eat the entire pan. In 15 minutes.