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!
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
- 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 butterÂ
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- For the milk chocolate peanut butter layer:
- 5 ounces milk chocolate, coarsely chopped
- 1 cup creamy peanut butterÂ
- For the dark chocolate top layer:
- 4 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon light corn syrup
- 4 tablespoons butter
- Line 8 x 8 inch pan with non-stick foil.
- 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.
- 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.
- 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.
- 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!
- Cut into squares. Keep squares chilled.Â
Adapted from That Skinny Chick Can Bake who adapted from Baked Explorations
PLEASE GO SHOW LIZZIE SOME LOVE AND TELL HER I SENT YOU!
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Liz Berg says
Oh, my mouth is watering!!! LOVE these!!! And I’m not a bit surprised you picked this recipe 🙂 Beautifully done, my friend~
Hlengi says
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????????????
Andrew L says
How is this with a marshmallow replacing the butter in the krispy bars? Too sweet or anything? Anybody tried?
Kay says
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.
danielle says
Not sure why that would be-did you follow the listed measurements exactly?
Lorrie Contreras says
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?
Diane says
Where is the caramel?
Hugs & Cookies xoxo says
Caramel is made from the:
1/4 cup water
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons melted butter
Karen says
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.
Hugs & Cookies xoxo says
yes you make the caramel with the sugar!
anne Bischke says
Can it be made without corn syrup!!
susan phillips says
the rice krispie layer seemed soupy, is that the way it should be?
Hugs & Cookies xoxo says
hmmm, no did they set up?
Alice Armold says
For those of us who do not use a candy thermometer can you give us a time on the cooking instead?
Hugs & Cookies xoxo says
I would recommend using a thermometer to be sure!
Karen says
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.
Hugs & Cookies xoxo says
so glad u liked them!!!
Cloella says
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.
Hugs & Cookies xoxo says
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.
Rosalie McCreary says
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!
Jeanne Knoll says
How do you cut it so perfectly? Your lines are so crisp!
Hugs & Cookies xoxo says
a sharp knife, chill the bar first!
Suzie says
I love easy
Mia says
How long does it take to chill it in the freezer for every layer?
Hugs & Cookies xoxo says
not long-maybe 10 mins
Stephanie says
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! 🙂
kim flock says
Can I substitute the corn syrup with honey?
Hugs & Cookies xoxo says
Hmmm, never tried it so not sure about the final result.
Irene says
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!
Hugs & Cookies xoxo says
a verrrry big one lol
Mrs h says
Please include a printable recipe. i keep a recipe binder. I don’t need that many pictures of the finished product.
Cindy says
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.
Denise says
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!
Hugs & Cookies xoxo says
So happy they worked out for u!!!!