RICE KRISPIES WITH PEANUT BUTTER RECIPES
PEANUT BUTTER RICE CRISPY TREATS RECIPE - FOOD.COM
This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 24 ea, 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 185.9, FatContent 8.2, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 107.1, CarbohydrateContent 26.3, FiberContent 1, SugarContent 13.8, ProteinContent 4.4
HOW TO MAKE RICE KRISPIES TREATS - SALTED BROWN BUTTER ...
Steps:
- Toast the cereal. Heat a large nonstick skillet over medium heat. Add the cereal and cook, stirring occasionally, until lightly toasted and fragrant, 5 to 7 minutes. Remove from the heat and set aside.
- Brown the butter. Melt the butter in a large saucepan or pot over low heat, gently stirring with a rubber spatula so all the butter melts evenly. Once the butter begins to foam, watch carefully, as it will quickly begin to brown and emit a nutty aroma. When browned, turn off the heat. Stir in the salt and vanilla if using.
- Melt the marshmallows. Working quickly, add half the marshmallows and stir until thoroughly melted. Add the remaining marshmallows and stir until melted. The residual heat from the butter should be enough to melt them off the heat, but you can return the pot to low heat for a few seconds if the marshmallows aren't melting easily. Keep a close eye on the butter, however — you don't want it to continue to brown to the point of burning.
- Add the cereal. Add the toasted cereal and gently fold it in until the cereal is completely coated with the marshmallow mixture.
- Transfer to the pan. Transfer the mixture to an 8x8-inch baking pan. Using the rubber spatula, lightly and gently press into an even layer.
- Cool and cut the bars. Let the treats stand at room temperature until set, about 1 hour. Cut into 2-inch squares and serve.
Nutrition Facts : SaturatedFatContent 5.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 37.2 g, SugarContent 16.4 g, ServingSize Serves 8, ProteinContent 1.9 g, FatContent 9.1 g, Calories 231 cal, SodiumContent 128.9 mg, FiberContent 0.1 g, CholesterolContent 0 mg
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