Divinely Rich Rice Krispie Treats
6 cups Rice Krispie cereal
1 cup corn syrup
1 cup white sugar
1 cup creamy peanut butter
1 1/2 – 2 cups marshmallows {I used 2 cups, but you can use less if you’d like!}
1/2 cup mini chocolate chips
Directions:
Measure out the 6 cups of Rice Krispies and put in a large bowl for later on.
Combine the sugar and corn syrup in a small saucepan. Bring to a boil over medium heat. Once it begins boiling, remove from heat immediately and add in peanut butter. Stir to combine.
Pour mixture over Rice Krispies. Using a rubber scraper, stir until cereal is well coated.
The mixture should be soft and easily stirred. Don’t worry about working quickly- at this point you’re trying to cool the concoction down a bit. I stirred mine/ let it sit for about 3-4 minutes.
Add the marshmallows and stir a few times. Just before you’re ready to transfer the mixture to the pan, stir in half the mini chocolate chips. Now’s when you need to work quickly because these little guys melt fast!
Once you’ve got it mixed, pour it all into a 9×13 pan that’s been sprayed with cooking spray. Sprinkle the remaining mini chocolate chips on top. Using either the back of a rubber scraper or a plastic baggie over your hand, gently press the mixture into the pan, working quickly so that they chocolate stays on the treats rather than melting on your hand.
Allow treats to cool. Cut into 2″ squares. At this point I highly recommend hiding 1/3 of the treats in a safe place so that you can enjoy them over the next few days. don’t tell anyone- I have a little spot in my pantry! Once the rest of your family sees these, they’ll be GONE, mark my words!
I had to stop my husband from pouring milk over them and declaring them breakfast. No dear, unless you want to develop diabetes within the next day or so, I suggest eating just one after dinner.
Save Recipe
Ingredients
- 6 cups Rice Krispie cereal
- 1 cup corn syrup
- 1 cup white sugar
- 1 cup creamy peanut butter
- 1 1/2 – 2 cups marshmallows {I used 2 cups, but you can use less if you’d like!}
- 1/2 cup mini chocolate chips
Instructions
- Measure out the 6 cups of Rice Krispies and put in a large bowl for later on.
- Combine the sugar and corn syrup in a small saucepan. Bring to a boil over medium heat.
- Once it begins boiling, remove from heat immediately and add in peanut butter. Stir to combine.
- Pour mixture over Rice Krispies. Using a rubber scraper, stir until cereal is well coated.
- The mixture should be soft and easily stirred. Don’t worry about working quickly- at this point you’re trying to cool the concoction down a bit. I stirred mine/ let it sit for about 3-4 minutes.
- Add the marshmallows and stir a few times. Just before you’re ready to transfer the mixture to the pan, stir in half the mini chocolate chips. Now’s when you need to work quickly because these little guys melt fast!
- Once you’ve got it mixed, pour it all into a 9×13 pan that’s been sprayed with cooking spray. Sprinkle the remaining mini chocolate chips on top.
- Using either the back of a rubber scraper or a plastic baggie over your hand, gently press the mixture into the pan, working quickly so that they chocolate stays on the treats rather than melting on your hand.
- Allow treats to cool. Cut into 2? squares.
