Monday, March 9, 2009

Chocolate Peanut Butter Rice Krispies

1 1lb bag of Jet Puffed marshmallows
1/2 stick (1/4 c) butter
1/4 c peanut butter
8 cups rice krispies
12 oz chocolate, melted
1 (10 oz) bag Reeses Peanut Butter Chips

In a large pot, melt butter and marshmallows until creamy. Add peanut butter and stir until well blended. Add rice krispies and stir till coated. Add half of the bag of Reeses Peanut Butter Chips to rice krispies. Put in a 9 by 13 pan and smooth top. Melt chocolate until smooth and cover the top of the rice krispies. Sprinkle the rest of the bag of Reeses Peanut Butter chips over the top. ENJOY!

*This can actually go in the recipe box as one of only a few of MY original recipies. I've made them so many times and so many different ways and this is the conclusion. You can use creamy or chunky peanut butter, either one is great. Of course I usually melt a bag of Guittard milk chocolate chips for the topping cause they are THE BEST, but you can use whatever you like best...some people like darker chocolate better. You can serve them right away - ooey gooey - or several hours later after the chocolate has cooled and hardened. They are amazing either way. If you are making them for a large group, you can also put them in a sheet cake pan and melt more chocolate and it makes more servings with a thinner rice krispies layer. I DEFINITELY recommend trying these!

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