This incredible “fancy” rice krispies treats variation won nothing but RAVE reviews on the recipe swap I belong to. Even my hubby, who insists he doesn’t like rice krispie bars, thought them fabulous! The recipe is from the wildly popular cookbook “Baked: New Frontiers in Baking”. I checked it out from my local library and copied all the recipes I wanted to try:).
Important Note: The recipe below is for an 8″ x 8″ pan of bars but I always double the recipe and use a 9″ x 13″ pan.
Chocolate Peanut Butter Rice Krispie Treats
For the crispy layer:
- 1 3/4 cups crisped rice cereal
- 1/4 cup water
- 1/4 cup sugar
- 3 tbsp light corn syrup
- 3 tbsp melted unsalted butter
For the milk chocolate peanut butter layer:
- 5 ounces milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
For the dark chocolate top layer:
- 3 ounces dark chocolate (no more than 72% cacao), coarsely chopped
- 1/2 tsp light corn syrup
- 4 tbsp unsalted butter
- For the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
- Pour the water into a small saucepan. Gently add the sugar and corn syrup. Make sure none of the sugar or syrup gets on the sides of the pan. Use a wooden spoon to stir the mixture until combined.
- Put a candy thermometer in the saucepan, cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft ball stage, 235 degrees F.
- Remove from heat, stir in the butter and pour the mixture over the crispy rice cereal. Quickly stir until the cereal until it is thoroughly coated. Then press into the 8-inch square baking pan. Let the crust cool to room temperature.
- For the chocolate peanut butter layer: In a large metal bowl, stir together the chocolate and the peanut butter.
- Set the bowl over a saucepan of barely simmering water and cook, stirring until the mixture is smooth.
- Remove the bowl from the pan and stir to cool slightly. Pour the mixture over the crust. Put the pan in the refrigerator for one hour, or until the top layer hardens.
- Make the dark chocolate icing layer: In a large metal bowl, combine the chocolate, corn syrup and butter.
- Set the bowl over a saucepan of barely simmering water and cook, stirring with a rubber spatula until the mixture in completely smooth.
- Remove the bowl form the heat and stir to cool slightly. Pour the mixture over the cooled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for one hour or until the topping hardens.
- Cut into nine squares. The bars can be stored in the ‘fridge tightly covered for up to four days.