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You are here: Home / Dessert / Bars / CARAMEL PEANUT BUTTER KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE

CARAMEL PEANUT BUTTER KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

April 15, 2013 by Hugs & Cookies xoxo 37 Comments

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Move over rice kripsy treats! There’s a new wicked treat in town. Can you say…..Caramel Peanut Butter Rice Krispy Treats? They are finished off with a beautiful, thick chocolate glaze! These cut so perfectly that you will impress yourself! Just be sure to use a nice sharp knife!

caramel-peanut-butter-krispy-bars

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE HER CARAMEL PEANUT BUTTER RICE KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE. I AM SURE YOU CAN IMAGINE HOW DELICIOUS THESE ARE AND YOU’D BE RIGHT!!! EVERYTHING I TRY FROM LIZZIE IS WONDERFUL AND THIS RECIPE IS NO DIFFERENT….IT’S PERFECT! THANKS FOR ANOTHER KEEPER, LIZZIE!


RECIPE:

You’ll Need:

8×8 pan

nonstick foil

Ingredients
  • For the Krispy layer:
  • 1 3/4 cups Rice Krispies cereal
  • 1/4 cup water
  • 1/4 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons melted 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:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 tablespoon light corn syrup
  • 4 tablespoons butter
Instructions
  1. Line 8 x 8 inch pan with non-stick foil.
  2. Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan. Stir with a spoon until it reaches  235º on a candy thermometer.
  3. Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl. Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool.
  4. For the chocolate peanut butter layer: In a microwave safe bowl, melt the peanut butter and chocolate. Stir to combine and pour over the crust. Stick back in the freezer until firm.
  5. Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted. Stir and spread over the peanut butter layer. Chill again!
  6. Cut into squares. Keep squares chilled. 

Adapted from That Skinny Chick Can Bake who adapted from Baked Explorations

krispy

PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!

You can also visit Lizzie on:

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caramel rice krispy treats

 

pb krispy bars

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Filed Under: Bars, Dessert, No Bake

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liz Berg says

    April 15, 2013 at 10:30 am

    Oh, my mouth is watering!!! LOVE these!!! And I’m not a bit surprised you picked this recipe 🙂 Beautifully done, my friend~

    Reply
    • Hlengi says

      January 28, 2017 at 6:54 am

      I haven’t tried it yet but I need to for school it’s my birthday on Monday
      So I need to bring for my class and some of the other class????????????

      Reply
  2. Andrew L says

    November 19, 2014 at 10:43 pm

    How is this with a marshmallow replacing the butter in the krispy bars? Too sweet or anything? Anybody tried?

    Reply
  3. Kay says

    December 27, 2014 at 4:13 pm

    Made these and it seems there were not enough Rice Krispies. Also there was an oily coating on top of the chocolate, may have been from the peanut butter even after chilling for several hours.

    Reply
    • danielle says

      December 28, 2014 at 10:20 pm

      Not sure why that would be-did you follow the listed measurements exactly?

      Reply
  4. Lorrie Contreras says

    March 1, 2015 at 6:42 pm

    Your recipe looks amazing! But I noticed that you didn’t say how high of temp on stove to cook the sugar corn syrup and water ingredients on?

    Reply
  5. Diane says

    May 16, 2015 at 1:53 pm

    Where is the caramel?

    Reply
    • Hugs & Cookies xoxo says

      May 17, 2015 at 9:23 pm

      Caramel is made from the:
      1/4 cup water
      1/4 cup sugar
      3 tablespoons light corn syrup
      3 tablespoons melted butter

      Reply
      • Karen says

        December 11, 2016 at 5:17 pm

        Finally, I get it! There is no caramel layer. It is part of the Rice Krispie base. It sure didn’t look like caramel when I made it. Of course, I didn’t taste it. Too hot.

        Reply
        • Hugs & Cookies xoxo says

          December 11, 2016 at 10:00 pm

          yes you make the caramel with the sugar!

          Reply
  6. anne Bischke says

    May 17, 2015 at 2:03 pm

    Can it be made without corn syrup!!

    Reply
  7. susan phillips says

    May 29, 2015 at 11:41 am

    the rice krispie layer seemed soupy, is that the way it should be?

    Reply
    • Hugs & Cookies xoxo says

      May 30, 2015 at 10:13 pm

      hmmm, no did they set up?

      Reply
  8. Alice Armold says

    June 10, 2015 at 10:28 am

    For those of us who do not use a candy thermometer can you give us a time on the cooking instead?

    Reply
    • Hugs & Cookies xoxo says

      June 11, 2015 at 9:25 pm

      I would recommend using a thermometer to be sure!

      Reply
    • Karen says

      December 12, 2016 at 9:16 am

      I made these last night. YUMMY! Definitely use a candy thermometer. Without it, you would never let it cook as long as necessary to reach 235 degrees.

      Reply
      • Hugs & Cookies xoxo says

        December 12, 2016 at 8:43 pm

        so glad u liked them!!!

        Reply
  9. Cloella says

    August 16, 2015 at 10:38 pm

    Allergy to nuts, can eat almonds , Is there anything called almond butter I could use in place of Peanut butter. so many recipes call for peanut butter & all of us with nut allergies cannot use them.

    Reply
    • Hugs & Cookies xoxo says

      August 16, 2015 at 11:36 pm

      They do make almond butter -just not sure how it would work in this recipe but worth a try! Or look for sunbutter-i think it is a nut free alternative but check it out as I don’t know much about it.

      Reply
    • Rosalie McCreary says

      August 20, 2015 at 8:09 pm

      Hi There, I don’t have an allergy to peanuts but peanut butter upsets my tummy. A good natural foods store usually has fresh ground almond butter and it’s divine! Whole Foods has a section where you can make your own almond butter. If you can grind your own at the store or home you can save a great deal of money as the pre-jarred almond butter (in the jam and peanu tbutter isle) separates and gets really oily and it’s often difficult to get them back together again without a mess. Check it out!

      Reply
  10. Jeanne Knoll says

    August 20, 2015 at 6:27 pm

    How do you cut it so perfectly? Your lines are so crisp!

    Reply
    • Hugs & Cookies xoxo says

      August 20, 2015 at 10:55 pm

      a sharp knife, chill the bar first!

      Reply
  11. Suzie says

    August 20, 2015 at 8:50 pm

    I love easy

    Reply
  12. Mia says

    September 3, 2015 at 11:06 pm

    How long does it take to chill it in the freezer for every layer?

    Reply
    • Hugs & Cookies xoxo says

      September 4, 2015 at 6:07 pm

      not long-maybe 10 mins

      Reply
  13. Stephanie says

    September 5, 2015 at 10:55 pm

    Hi there! My mother and I made these bars today, and they tasted delicious! However, we were wondering if you could tell us what the consistency of the bottom layer is supposed to be like. Is it supposed to me more on the chewy side like a traditional rice krispy bar? Or more on the crunchy side? We weren’t sure how to expect the layer to turn out with the caramel infused in it. Thank you! 🙂

    Reply
  14. kim flock says

    September 16, 2015 at 7:21 pm

    Can I substitute the corn syrup with honey?

    Reply
    • Hugs & Cookies xoxo says

      September 16, 2015 at 8:34 pm

      Hmmm, never tried it so not sure about the final result.

      Reply
  15. Irene says

    April 4, 2017 at 10:52 pm

    Hi there! I was wondering what kind of knife you used to cut these hummers?I’m making these on the weekends! Keep it up!

    Reply
    • Hugs & Cookies xoxo says

      April 9, 2017 at 7:38 pm

      a verrrry big one lol

      Reply
  16. Mrs h says

    August 1, 2017 at 8:49 am

    Please include a printable recipe. i keep a recipe binder. I don’t need that many pictures of the finished product.

    Reply
  17. Cindy says

    September 17, 2017 at 2:47 pm

    Followed recipe to the letter, bottom layer was soupy. Reached 235 degrees, but never set up. The Rice Krispies were soggy. I will make it again, but with the regular Rice Krispie bottom with marshmallow.

    Reply
  18. Denise says

    December 10, 2018 at 1:48 am

    These are amazing and one of the best things I’ve ever eaten! Followed the directions and everything could came out perfectly! Don’t change a thing! Love these!

    Reply
    • Hugs & Cookies xoxo says

      December 10, 2018 at 6:41 pm

      So happy they worked out for u!!!!

      Reply

Trackbacks

  1. Foodies Network » Caramel Peanut Butter Krispy Bars says:
    February 27, 2014 at 11:33 am

    […] Caramel Peanut Butter Krispy Bars […]

    Reply
  2. Chocolate Caramel Rice Krispie Squares | Art and the Kitchen says:
    August 17, 2015 at 2:03 am

    […] caramel layer, topped with chocolate!  My inspiration for this recipe came from a recipe from Hugs & Cookies blog who makes a great Rice Krispy Layered treat. I made this recipe in a 9×9 pan but simply double […]

    Reply
  3. Move over rice kripsy treats! There’s a new wicked treat in town. Can you say…… – YummySum says:
    March 23, 2016 at 3:41 am

    […] Read full recipe here […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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