Dark Chocolatepeanut Butter Rice Krispie Bars Recipes

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Melt the butter in a large pan over medium-low heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted. Stir in the peanut butter and vanilla.
• Remove from heat, then immediately fold in the cereal. Make sure each piece of cereal is coated with the peanut butter/marshmallow mixture.
• Transfer mixture to 9 by 13-inch baking pan that has been lined with parchment paper and sprayed with nonstick spray. Gently press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Don't pack it in too hard.
• Put the chocolate chips in a medium-sized heatproof bowl. Microwave for 30-second intervals, stirring in between each interval. When they are almost melted, remove and stir until smooth. Pour the melted chocolate over the mixture and let cool to harden.
• Allow treats to set for about an hour at room temperature. Lift the Rice Krispie Treats out of the pan using the parchment paper. Cut into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

DARK CHOCOLATE/PEANUT BUTTER RICE KRISPIE BARS

Steps:

• Add the dark chocolate chips to a microwavable bowl and heat at 50% for 1 min. Remove from microwave and stir, place back in microwave an additional 30 sec until melted. Set aside.
• In a large pot over med heat melt the butter and the 2 bags of marshmallows. Add in the peanut butter and melted chocolate. Stir until combined, remove from the heat then add 1 18oz size box of rice krispie cereal and mix well. (The mixture will be thick).
• Lightly butter a 11x15" pan and pour the mixture into it. Press down with wax paper until even in the pan. Set aside.
• In microwavable dishes add the peanut butter chips in one and the dark chocolate in another and melt at 50% for 1 min. Stir and repeat for 30 sec. until melted. Pour the melted peanut butter chips over the top of the rice krispie bars and spread to cover, then pour the melted dark chocolate into a baggie cut the tip off and drizzle over the top.
• Let sit for about and hour or until the chocolate has set. Cut into bars (makes about 32) and enjoy. :)