PEANUT BUTTER RICE CRISPIES RECIPES

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PEANUT BUTTER CRISPY RICE TREATS RECIPE | FOOD NETWORK ...



Peanut Butter Crispy Rice Treats Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield 18 bars

Number Of Ingredients 7

6 tablespoons unsalted butter, plus more for greasing
4 cups miniature marshmallows
1/2 cup smooth peanut butter 
6 cups puffed rice cereal 
1/2 cup whole roasted peanuts
4 ounces good-quality semisweet chocolate,chopped
Flaked sea salt, optional

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.

EASY PEANUT BUTTER MARSHMALLOW SQUARES – BASIC…



Easy Peanut Butter Marshmallow Squares – Basic… image

Provided by admin

Categories     Dessert

Prep Time 15 minutes

Cook Time 60 minutes

Yield 20

Number Of Ingredients 5

1 package butterscotch chips (300g package (I used Chipits))
1 cup crunchy or creamy peanut butter
1/2 cup butter
1 package rainbow miniature marshmallows (250g package)
1 tsp vanilla

Steps:

  • Put bag of marshmallows in the freezer and line an 8×8 pan with parchment paper.
  • Melt butterscotch chips, peanut butter, and butter, peanut butter over low heat, stirring until smooth. Remove from heat, and let cool to ensure the marshmallows don't melt in next step.
  • Quickly fold in vanilla and marshmallows.
  • Spread mixture into 8×8 or 9x9 inch pan and gently spread with a spatula or spoon.
  • Refrigerate until firm. Approximately 1 hour.
  • Remove from pan and slice into squares. Store squares in refrigerator or freezer.

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