Chocolate Peanut Butter Rice Krispie Bars
Have been making these since I was a young girl. Still yummy and the family loves them.
Have been making these since I was a young girl. Still yummy and the family loves them.
- Carbohydrate 38.1353520178384 g
- Cholesterol 1.2757285395 mg
- Fat 7.69629614286167 g
- Fiber 0.934835217356906 g
- Protein 4.05367486291 g
- Saturated Fat 1.7975962649125 g
- Serving Size 1 1 Serving (65g)
- Sodium 1308.57606898317 mg
- Sugar 37.2005168004815 g
- Trans Fat 0.281601693717165 g
- Calories 223 calories
Step-by-step
- Mix karo syrup and sugar in saucepan. Bring to a gentle boil. Make sure you don't overcook (it will harden).
- Remove from heat and add peanut butter. Stir until mixed.
- Pour Rice Krispies in a large bowl. Add karo/peanut butter mix and combine well.
- Place Rice Krispies in a buttered 9x13 dish and press gently into dish.
- Melt chocolate and butterscotch chips together in microwave, stirring every 30 seconds until melted.
- Pour on top of Rice Krispies and spread evenly.
- Cool in fridge.
White corn syrup serves as the structural anchor in these bars by inverting sucrose molecules to prevent unwanted crystallization during boiling. This sugar-syrup foundation must reach only a gentle bubble on the stovetop. Watch the pan closely because exceeding the boiling threshold converts a pliable binder into a brittle, hard glass that shatters rather than bends when sliced.
Standard kitchen gear handles this process efficiently without specialized tools. A heavy-bottomed three-quart saucepan ensures even heat distribution across the sugar mixture, while a large silicone spatula prevents scorching along the pot edges. Pressing the cereal mixture into a standard nine-by-thirteen-inch glass baking dish requires light pressure; compacting the cereal too firmly yields a dense, heavy texture rather than a light crunch.
Judging doneness relies entirely on visual and textural cues rather than digital instruments. The syrup and sugar mixture reaches the correct stage the exact moment tiny bubbles break uniformly across the surface before any color shift occurs. Removing the pan immediately at this visual trigger stops the cooking process before the sugars transition into the hard-crack stage.
Stirring the chocolate and butterscotch chips in a microwave-safe bowl requires thirty-second intervals at medium power to prevent scorching the dairy solids. Chilling the finished pan in the refrigerator for forty-five minutes firms the top coating for clean cutting. Store the finished portions in an airtight container at room temperature for up to five days.
