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Peanut Butter Chocolate Krispie Treats

This is about the most fantastically amazing thing I’ve ever seen or eaten… but I say that about everything peanut butter that I encounter so, take it with a grain of salt… but it really is very good. I discovered this recipe on Smitten Kitchen about a year ago and after making it once I had to force myself not to make them on a weekly basis. They are so good that I would fantasize about them and then force myself not to make them. I’m serious, they are that good.

I finally caved in again. I had gone all week without baking… mostly… except for the chocolate cake and mini apple pies that I baked for the kids’ school this week, but that doesn’t count! Plus, my mother in law was coming for a visit and she loves peanut butter as much as I do so, the deal was sealed. As you can see I could support the need to make these on pretty flimsy ground which is why it’s taken such effort to avoid making them. But here’s the rub: I didn’t have the right ingredients. Ack!

What was I missing? Well, the chocolate chips I’d need to mix with the peanut butter. Pretty crucial, right? What I did have lying around was a bag of Sunspire peanut butter chips and a jar of Peanut Butter & Co.’s dark chocolate dreams peanut butter and 4 ounces of unsweetened baking chocolate. Perfect adherence to Deb’s recipe it would not be, but, it would work. Many of my best “creations” are actually born out of not having the exact right ingredients on hand and improvising my way through a recipe driven by impatience.

Oh yeah, I also doubled the recipe because, well, why not. When has a double batch of chocolate peanut butter krispies ever hurt anyone? (And my waistline can keep quiet on this!)

 

Peanut Butter Chocolate Krispie Treats
Adapted ever so slightly from Smitten Kitchen’s Peanut Butter Crispy Bar

One greased 11 x 18 inch rectangular baking dish

For the rice cereal bottom:
4 cups crisped brown rice cereal
1/2 cup evaporated cane juice
6 tablespoons Lyle’s Golden Syrup (you can use corn syrup here if you prefer)
6 tablespoons butter

Put the crisped rice cereal in a bowl. In a small sauce pan mix together the sweetener, syrup, and butter and melt. Once melted turn the heat up and boil until the mixture reaches 235 degrees on an infrared thermometer. Pour the syrup mixture onto the rice cereal and stir it up to coat. Pour the cereal into the prepared pan and using a greased spatula spread it into the pan. Place it in the refrigerator to chill while you make the next layer.

For the peanut butter and chocolate filling:
1 bag of peanut butter chips (10 ounces)
1 jar of dark chocolate peanut butter

In a double boiler mix together the dark chocolate peanut butter and peanut butter chips until they are melted. Pour the mixture on top of the rice cereal and spread the mixture flat. Place it into the refrigerator until hardened, approximately, 1 hour.

For the chocolate topping:
4 ounces unsweetened baking chocolate
4 ounces semi-sweet chocolate chips
1 tsp Lyle’s Golden Syrup
1 stick butter
1/4 tsp kosher salt

In a double boiler melt together the ingredients. Pour them on top of the peanut butter mixture and spread it quickly and smoothly. It will probably melt some of the peanut butter layer so work fast if you can. Return the pan to the fridge to harden, approximately 1 hour.

Cut into 2 inch squares. Then, see how long they last!