Peanut Butter and Chocolate Rice Krispy Treats
Rice Krispy treats are about the easiest thing in the world to make, especially if you use the microwave. With the reception I always get when I make them, you would think that it takes hours to make them, not the 10 minutes (if that).
I’ve tried making peanut butter Rice Krispy treats before by adding peanut butter to the butter/marshmallow mixture, but while they taste great, they are a little tough, and one of the things I love about Rice Krispy treats is the texture, the almost melt-in-your-mouth softness. Texture won out over taste, so if I wanted peanut butter Rice Krispy treat, I’d just smear peanut butter on the top. Not very sophisticated, but it got the job done….somewhat….
One of the food blogs I like to read when I have the chance, Brown Eyed Baker, had a recipe for peanut butter Rice Krispy treats, which included both peanut butter, AND peanut butter cups!
I tried Michelle’s recipe, but as she said in the notes, store them in the refrigerator if your house runs warm (or it’s August, as in my case). Well, Rice Krispy treats become bricks when refrigerated, so that wasn’t going to cut it.
I tried melting some peanut butter chips with the peanut butter to make it firmer, but the artificial taste of the “peanut butter” chips made the topping taste gross. Using chocolate with the peanut butter, worked, but by the time I got enough chocolate in with the peanut butter to make it firm enough, the chocolate overpowered the taste of the peanut butter.
What I wanted was a ganache-like consistency for the peanut butter topping. Then it hit me: make a peanut butter ganache. Well, easier said than done, as I was quickly back to the problem of the chocolate overpowering the taste of the peanut butter and getting the right consistency. Finally, I got the right quantities of peanut butter, chocolate, cream, and butter for both the taste and the consistency I wanted.
Peanut Butter Cup Rice Krispies Treats
6 cups Rice Krispies
10oz (1 bag) marshmallows
4 tbsp (2oz) butter
12oz bag miniature peanut butter cups, quartered
1/2 cup heavy cream, scalded
2 tbsp butter
3/4 cup peanut butter
8oz semi-sweet chocolate
3oz dark/bittersweet chocolate
- Butter/spray with cooking spray, a 9×13″ pan.
- Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper (or a buttered spatula) to press evenly into pan.
- Once the marshmallow mixture is cool, evenly distribute the chopped peanut butter cups over the marshmallow mixture.
- In a small saucepan, bring the heavy cream to scalding temperature. In a large bowl, place the chocolate chips and butter. Once the cream is scalding, pour over chocolate and let sit for about 30 seconds. With a spatula, slowly stir the chocolate from the center until melted. Immediately add the peanut butter and stir until smooth Pour and evenly the peanut butter ganache over the marshmallow mixture.
- Melt the dark/bittersweet chocolate in the microwave at 50% power for about 1-2 minutes; stir until smooth. Using the tines of a fork, drizzle the melted chocolate across the top. Allow to cool, cut and serve.
- Unlike every other recipe here, do NOT use natural peanut butter, or the ganache won’t set properly.
- Put the peanut butter cups in the refrigerator for 20-30 minutes and they will be easier to open.
- Don’t use a wire wisk when making the ganache, or you’ll end up with a ball of peanut butter in the center of the wisk
- A small offset spatula works great for spreading the ganache around and into the corners.