Caramel Peanut Butter Rice Krispies!

 Tis’ the season for Caramel and such!  Caramel is such a stunner and showstopper in so many of my favorite caramel-ey pleasures.  

Like caramel WITH apples, brownies, sundaes, cookies, turtles, candy bars and rice krispies!  Yay!

The secret is to get small globs of caramel, inter-twining with marshmallow and peanut butter throughout the rice krispies.

 Uhhh…Yummmm!  🙂 Damn these are GOOD!

You achieve this, when you have made the rice krispies.  You add the caramel bits in while the rice krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.  Immediately press mixture into your prepared pan, we’re getting closer to Caramel Pleasures.

 And since I’m a self-proclaimed raging chocoholic…I drizzled some milk chocolate on top of each of my squares.  Would have been cute to add some pecans on top, guess that would make these Turtle Rice Krispies…dang, I don’t have a picture of it because I didn’t actually make it, *afterthought* but you can picture it right? 🙂 

“Sometimes you feel like a nut, sometimes you don’t!”

 These turned out exactly as I wanted them to.  I like ’em kinda gooey with the lots of marshmallow, peanut butter and caramel!  

“Is that soooo wrong??”

Make these anytime of the year!  Here’s the recipe!  Happy No-Baking! 🙂

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Caramel Peanut Butter Rice Krispies

Prep Time

5 mins

 

Caramel, Peanut Butter and Marshmallow and Drizzled Chocolate are in cahoots with Rice Krispies! Thank you ingredients! Chewy, gooey and so good!

Servings: 16

Author: Kim Lange

Ingredients

• 4 tablespoons butter
• 10 1/2 ounces mini marshmallows
• 1/2 cup peanut butter
• 5 1/2 cups Rice Krispies
• 11 oz Kraft Premium Caramel Bits
• Optional: Milk Chocolate for drizzle melted

Instructions

1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
2. Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
3. Add the caramel bits in while the rice krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
4. Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray.
5. Let cool.
6. Cut into desired square size.

Chocolate Drizzle

1. Pour milk chocolate chips into a small microwavable bowl.
2. Cook in 20 second increments a few times, then continue cooking in 5 second increments until the chocolate is melted but not cooked.
3. Take the cut Rice Krispies and place them on foil or wax paper about an inch a part. Drizzle Chocolate
4. Pour chocolate into a piping bag drizzle (cut tip on corner of bag) on Rice Krispies or you can spread with a knife to coat the treats with a layer of chocolate.
5. Let sit until chocolate hardens or you can harden if faster by placing in fridge or freezer for a few minutes.

Recipe Notes

Place treats in sealed container for up to one week, but they won't last that long... 🙂 Enjoy!