A couple of my friends were ridiculing my swimwear attempts, so I figured I should get a new post up pronto. Anyway, I am a fan of rice krispie treats. I also like chocolate as well as peanut butter, so when I saw the “Puffed-Rice Bars with Peanut Butter and Chocolate” recipe in the July/August 2010 issue of Martha Stewart’s Everyday Food, I got right on it (well, right after I snickered about “puffed rice.” Just call them rice krispies, yo!). They are tasty.
3 Tbs unsalted butter + extra for the pan
4 cups mini marshmallows
1/3 cup creamy peanut butter (calls for natural but I used Skippy)
1/2 tsp salt
6 cups rice krispies (or “puffed-rice cereal” if you prefer)
1 12-oz pkg semisweet chocolate chips, melted (I did this in the microwave)
1/4 cup chopped, roasted salted peanuts
Butter an 8″ square baking pan (I used a rectangular 9×11).
In a large pot, combine the marshmallows, peanut butter, butter, and salt. Cook over medium-low heat, stirring pretty constantly (I got distracted and got a little burning action going. I decided to call it “carmelizing”).
When the whole shebang is melted, remove from heat and add the rice krispies. Stir to combine. Dump half the mixture into the prepared dish. Place a sheet of waxed paper on top and press the mixture down. Spread half the melted chocolate on top. Add the rest of the rice krispie mixture and press down again, using the waxed paper barrier to prevent frustrating stickage. Spread the rest of the melted chocolate on top, then sprinkle the chopped peanuts on top. LET COOL completely then cut into generous squares.