Remember how I said that there was nothing, and I mean absolutely nothing better than the heavenly divine mixture of chocolate and peanut butter?
Well, I’m sticking to that.
Today’s dessert/snack creation was inspired partially by my mother, who offhandedly mentioned rice crispy squares as we perused the food aisles of the local Walmart and partially inspired by my overwhelming craving to go camping this summer. And you know what camping means? S’mores.
So I started thinking to myself, how could I incorporate a s’mores like taste into the redundant taste of rice crispies?
But I lacked any ideas on how to get that smoky flavor or the crunchy, sweet texture and taste of graham crackers.
No, I didn’t layer the bottom of the pan with graham cracker crumbs – however the thought did occur to me.
So I scratched out the entire s’mores-replication plan and instead began focussing on what goes well with chocolate.
Caramel? Yes, but we don’t have any. Cherries? Absolutely (chocolate dipped cherries are a major love of mine) but the texture would just be off in rice crispy squares. Butterscotch? Aha! Bingo – I had found my next incorporation idea. Until I realized that our butterscotch chip supply is running low.
And then the stroke of absolute brilliance hit me.
To be honest, it hit me kind of slowly considering this should have been the first thought to strike…
So, using the typical recipe for rice crispies, plus my added tweaks and additions, I whipped (or stirred. Hard.) up some chocolate peanut butter rice crispies.
The first thing my brother said when he walked through the door?
“I smell cookies!”
And following his dinner of a moose meat burger (much to my horror), he cut himself the largest slab of rice crispy I have ever seen any single person eat and absolutely devoured it within 2 minutes. AND there were absolutely zero crumbs. Zip, zilch, nada! People who also live with 14 year old boys are most likely sharing my utmost surprise – for those who don’t understand my surprise, let’s just say that teenage boys can be slobs.
But that’s neither here nor there and you’re most likely getting sick and tired (and bored) of my ramblings so let’s just fast forward, shall we?
Chocolate Peanut Butter Rice Crispies
- 5 1/2 cups of rice crispy or rice puffs cereal
- 1 bag (10 1/2 oz) or mini marshmallows
- 1 cup of creamy peanut butter (but if you want more of a crunch in your crispies, feel free to use crunchy peanut butter!)
- 1/4 cup of margarine OR butter, plus a bit extra to butter your pan
- 3 blocks of semi-sweet chocolate (roughly 3/4 of a cup melted)
Butter a 9″ by 13″ pan with butter and set aside. In a large saucepan, over low heat, melt the 1/4 cup of butter, stirring to insure that it doesn’t burn to the bottom. Once the butter is melted, add 3/4 cup of peanut butter, stirring constantly, until the peanut butter is fully melted into the butter and created a slightly thick consistency. Add in the bag of miniature marshmallows, slowly if you prefer, but I just dumped them in, and stir constantly until they have melted into the peanut butter/margarine mixture. Remove from the heat and add in all of the rice crispy cereal, stirring until the cereal and melted mixture are combined well – or until the marshmallow mixture becomes too hard to stir – and transfer into the pre-greased pan. You can use parchment paper or a greased spatula to flatten the rice crispies. Let cool and harden.
While the rice crispies are hardening/cooling, you can set the chocolate chunks in a microwave safe bowl and microwave for about 30 seconds on high. Remove and add in the remaining 1/4 cup of peanut butter, stirring lightly, before returning to the microwave and microwaving for another 20-30 seconds. Take the bowl out, stirring the chocolate and peanut butter together well – make sure to scrape the bottom of the bowl! and repeat until the chocolate and peanut butter and melted entirely together. You can then drizzle the still warm mixture over the rice crispies and voila! Instant hit with the family – especially the kids.