Peanut Butter Rice Krispie Treats
A treat for all peanut butter lovers, these crispy treats are more gooey and satisfying than traditional Rice Krispie Treats. Not quite healthy, but worth it for the satisfying taste.
A treat for all peanut butter lovers, these crispy treats are more gooey and satisfying than traditional Rice Krispie Treats. Not quite healthy, but worth it for the satisfying taste.
- Carbohydrate 72.8675333333333 g
- Cholesterol 0 mg
- Fat 21.8661533333333 g
- Fiber 2.66960000133514 g
- Protein 11.55478 g
- Saturated Fat 4.449752 g
- Serving Size 1 1 Serving (120g)
- Sodium 137.083333333333 mg
- Sugar 70.1979333319982 g
- Trans Fat 1.19271333333333 g
- Calories 502 calories
Step-by-step
- Line a 13- by 9-inch pan with foil. Spray lightly with nonstick cooking spray.
- Place 5 cups of the Rice Krispies in a large bowl (the largest bowl you have).
- Place sugar and corn syrup in a large non-stick saucepan. Bring to a boil over medium-high heat. Continue to boil for 1 minute, no more. (Boiling time is important, it guarantees the perfect texture.)
- Turn off burner and remove the pan from the heat. Stir in the peanut butter until incorporated. Add mixture to the Rice Krispies, stirring to coat. Add the remaining cup of Rice Krispies 1/4-cup at a time, stirring and checking consistency before adding more. You want to have some candy mixture remaining without rice krispies. I usually have about 1/4 cup of Krispies left at the end (only adding about 5 3/4 cups). You do not want them too dry.
- Spread the mixture evenly into prepared pan. Let cool before cutting into squares. (Warm knife in hot water to help cut nice, clean squares.)
Precise thermal control over boiling sugar syrup determines whether these crispy treats set into pliable squares or shatter like brittle glass. Granulated sugar and corn syrup must reach a rolling boil for exactly one minute over medium-high heat to drive off excess moisture without caramelizing into hard candy.
- Monitor the boiling time strictly using a digital timer; exceeding sixty seconds alters the final set significantly.
- Reserve a portion of the cereal rather than dumping all six cups in at once, folding the last cup in quarter-cup increments until a glossy, peanut-butter-heavy coating remains visible.
- Warm the slicing blade in hot water and wipe it dry between cuts to achieve clean edges through the dense confection.
- Scale batches carefully within a wide non-stick saucepan, ensuring the sugar-syrup mixture retains enough surface area to boil evenly.
Allow the pan to cool completely at room temperature before sectioning the mass into fifteen distinct portions. Stored in an airtight container between sheets of parchment, these squares maintain their dense chew for up to five days.
