Food recipes
Chocolate Peanut Butter Krispie Bars
Chocolate Peanut Butter Krispie Bars Ingredients: syrup, maple, canadian sugars, granulated peanut butter, smooth style, without salt vanilla extract cereals, oats, regular and quick, unenriched, cooked with water (in...
Chocolate Peanut Butter Krispie Bars
Ingredients:
syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
Directions:
In a large stock pot over medium heat, stir Karo syrup and sugar until sugar is dissolved.
Then add in 3 cups peanut butter and stir to combine.
Remove from heat and stir in the vanilla.
Stir in the Rice Krispies and mix until well combined.
Pour the mixture onto a buttered half sheet pan and press down gently with a piece of wax paper until the top is smooth and even.
In the same stock pot, melt the chocolate chips and the remaining 2 cups of peanut butter over medium-low heat until smooth.
Pour the melted chocolate over the top of the bars and spread to a smooth layer.
Refrigerate or let cool completely before cutting into desired sized bars.
Store at room temperature.
This recipe can be cut in half to fill a smaller cookie sheet size.
Ingredients:
syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
Directions:
In a large stock pot over medium heat, stir Karo syrup and sugar until sugar is dissolved.
Then add in 3 cups peanut butter and stir to combine.
Remove from heat and stir in the vanilla.
Stir in the Rice Krispies and mix until well combined.
Pour the mixture onto a buttered half sheet pan and press down gently with a piece of wax paper until the top is smooth and even.
In the same stock pot, melt the chocolate chips and the remaining 2 cups of peanut butter over medium-low heat until smooth.
Pour the melted chocolate over the top of the bars and spread to a smooth layer.
Refrigerate or let cool completely before cutting into desired sized bars.
Store at room temperature.
This recipe can be cut in half to fill a smaller cookie sheet size.