All I can say is, Quick, Easy and great tasting Rice Krispie Treats for the peanut butter lover! Traditional marshmallow based rice crispy treats are dry and tasteless compared to these...these peanut butter ones are much more of a confection. Not exactly a picture of healthy eating, but the taste is worth it!
Line a 13- by 9-inch pan with foil. Spray lightly with nonstick cooking spray.
Place 5 cups of the Rice Krispies in a large bowl (the largest bowl you have).
Place sugar and corn syrup in a large non-stick saucepan. Bring to a boil over medium-high heat. Continue to boil for 1 minute, no more. (Boiling time is important, it guarantees the perfect texture.)
Turn off burner and remove the pan from the heat. Stir in the peanut butter until incorporated. Add mixture to the Rice Krispies, stirring to coat. Add the remaining cup of Rice Krispies 1/4-cup at a time, stirring and checking consistency before adding more. You want to have some candy mixture remaining without rice krispies. I usually have about 1/4 cup of Krispies left at the end (only adding about 5 3/4 cups). You do not want them too dry.
Spread the mixture evenly into prepared pan. Let cool before cutting into squares. (Warm knife in hot water to help cut nice, clean squares.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 197 (39%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 137.1mg||5 %|
|Potassium 292.4mg||8 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 70.2g|
|Protein 11.6g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 502
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