This dessert has so many sinful things in it, it should be X-rated. But, man were these good.
There’s a bit of genius to these amped-up krispie treats. By using the sugar in the marshmallows and melting it down with butter and peanut butter, you get a caramel peanut butter sauce that’s amazing. You have to cook it just a few minutes longer than you normally would, but when the sugar caramelizes it adds that extra je ne sais quois and really heightens the flavor.
These would be perfect for a bake sale, wrapped up in big, chunky squares. They’re also perfect for giving to a sweet neighbor, which is what I did!
(After I ate half of them…)
The only difference between these and your standard krispies is that you’re cooking the marshmallow mixture slightly longer to let it caramelize a bit. Just keep stirring until it’s brown and bubbly — it only takes a couple of minutes. (If you don’t stir though, the sugar on the bottom will burn. So STIR!)
Ingredients
For the cereal layer:
Nonstick spray
1 cup peanut butter
2 Tablespoons butter
10 ounces (1 regular-sized bag) mini marshmallows
1/2 teaspoon vanilla extract
Generous pinch (about 1/2 teaspoon) table salt
4 cups Rice Krispies
For the chocolate topping:
1/4 cup chopped dark chocolate
1 cup semi-sweet chocolate chips
1 Tablespoon butter
Flaked sea salt, like Maldon
Instructions
Line an 8x8 pan with foil, leaving a 2-inch overhang on each side. Spray foil with nonstick spray.
Pour the cereal into a large mixing bowl and set aside.
In a large saucepan over medium heat, mix peanut butter, butter, marshmallows, and vanilla, stirring constantly, until melted. Continue to stir continuously until the mixture turns a little browner (caramel-colored), then stir in the salt. Immediately remove from heat and pour over cereal. Use a rubber spatula to turn the mixture over, gently mixing the caramel into the cereal. Keep turning until the caramel is evenly distributed and all of the cereal pieces are covered. Turn the coated cereal into the prepared pan and use your fingertips to pack down, flatten, and evenly distribute (into corners, etc).
In a small, microwave-safe bowl, combine dark chocolate, semi-sweet chocolate and butter and microwave on high for 60 seconds. Stir. If not completely melted, nuke for another 30 seconds. Stir until the mixture is smooth and even, and everything is completely melted (no chunks left). Pour over the cereal in the pan and use a rubber spatula to spread to cover all of the cereal. No cereal should be showing.
Transfer to the refrigerator for about a half hour to solidify, then sprinkle with flaky sea salt (if you sprinkle it first it will dissolve into the warm chocolate). Remove from pan using foil "handles" and cut into bars.
Store in an airtight container at room temperature for up to a week. Makes 16 bars.
https://sugarmamacooks.com/chocolate-salted-caramel-peanut-butter-krispies/
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