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Kellogg's Peanut Butter Chocolate Rice Krispies Treats Recipe
Kellogg's Peanut Butter Chocolate Rice Krispies Treats
By Todd Wilbur

Recipe Type: Snack
Calories: 458
Cook Time: 20 minutes
Recipe Rating: 4.7 (6 reviews)
 
When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. Just about everyone has tasted the original Rice Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate"  thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and uh, stuff, that tastes a lot like chocolate; and that happens to work better for the product from a manufacturing, shipping, and shelf-life aspect. But in kitchen clone land we don't have to worry about those things. So step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone.

Source: "Even More Top Secret Recipes" by Todd Wilbur.

1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan over low heat.

2. When peanut butter and margarine have melted, add marshmallows and vanilla and stir until marshmallows have melted. Remove from heat.

3. Add Rice Krispies and stir until cereal is well coated with the melted marshmallow mixture.

4. Spray a 9x13-inch baking dish with a light coating of non-stick cooking spray. Pour the Rice Krispies mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool.

5. Prepare the topping by pouring the chocolate chips into a glass dish. Microwave for 2 minutes on 50 percent power. Stir gently. Microwave for an additional minute on 50 percent power. Stir gently once more until smooth. If the mixture hasn't completely melted, zap it again for another 30 seconds.

6. Use a spatula to spread a thin layer of chocolate over the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees F), or chill until firm. Slice into 16 bars.

Makes 16 bars.



        
Kellogg's peanut butter chocolate Rice Krispie treats
Sue  
Submitted on: 09/10/13
I thought these turned out to be a great tasty treat! Only issue I had was melting the chips to a spreadable consistency but once a added some melted butter, it was smooth sailing after that!
Excellent!
Vi  
Submitted on: 06/23/13
LOVED IT! It was so delicious. I didn't have vanilla extract, but used Almond instead and I think I'll continue to use Almond. It was by far the most decadent rice krispy we've ever had! =D
Colorado Sunflower  
Submitted on: 03/15/10
Yum! Agree on adding another tablespoon of peanut butter if you'd love to enhance that flavor in them. We melted another 1/2 bag (approx. 6 oz. or 1 c.) more of chocolate chips to enhance the chocolate experience as well. Delicious AND easy!
sarah bell  
Submitted on: 10/11/06
I must say they were so tasty they were unbelievable. My daughter wants more and more all the time! Thank you for this great recipe we're sure we'll be using it again!
Anonymous  
Submitted on: 12/21/05
These are so much better than the original thanks to the real chocolate! But, I agree, I add extra peanut butter to the recipe, too.
Vanessa  
Submitted on: 08/30/05
My daughter thought these were great, I thought they needed more peanut butter taste.