Wednesday, December 19, 2012

Peanut Butter rice crispy treats

Tried Trisha Yearwood's peanut butter rice crispy balls...very sweet and the sugar plus corn syrups made them rather hard and the ball shape was difficult for some to eat...
so trying a new recipe.

Peanut butter rice crispy treats


  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows
  • - OR -
  • 1 jar - 7 oz  marshmallow creme
  • 1/2 cup peanut butter    
  • 6 cups rice crispy cereal 
  • options - drizzle melted chocolate on top, or  shredded coconut 

1. In large saucepan melt butter over low heat. *Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.  * if  using jar creme..melt the Peanut butter first,  then stir in the marshmallow creme
 2. Add  RICE cereal...can use Cheerios's as a sub.  Stir until well coated.
3. Using buttered spatula  press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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