Peanut Butter Rice Krispie Squares
Peanut butter and chocolate are a match made in heaven. These peanut butter rice krispie squares take that divine combination and add a satisfyingly crispy crunch that kids and adults alike will enjoy.
Equipment
- 8x8 Baking Pan
- 1 Parchment Paper
Ingredients
- 3/4 cup Smooth Peanut Butter (220g) - like Kraft or Jiffy, not the natural with oil on top.
- 1/4 cup Maple Syrup (78g)
- 1/4 cup Corn Syrup (81g) - white version
- 1 teaspoon Vanilla Extract
- 4 cups Crispy Rice Cereal (105g) - like Rice Krispies
For Chocolate Topping
- 4 oz Semi-sweet Chocolate, or dark chocolate of your choice - chopped
- 1 tablespoon heavy cream
Instructions
- Line an 8x8 baking pan with parchment paper and then set aside.
- In a medium sized saucepan add the peanut butter, maple syrup, and corn syrup. Heat over medium heat on the stove top with stirring until bubbles begin to form and pop around the edges of the pan.
- Remove saucepan from heat. Stir in the vanilla.
- Stir in the rice krispies.
- Pour the rice krispie mixture into the prepared 8x8 baking pan, and using a piece of parchment roughly the size of the baking pan press the rice krispie mixture down into the pan, being sure to press into the corners as well. Continue until you have a smooth surface on the top. Set the pan aside.
Chocolate Topping
- Add the chopped chocolate to the top of a double boiler. While the double boiler is boiling gently stir the chocolate occasionally until melted. Take off the double boiler and set aside.
- Warm the heavy cream in the microwave for 10 seconds
- Add the warm heavy cream to the melted chocolate mixture and stir until combined.
- Poor the melted chocolate mixture overtop of the rice krispie mixture in the 8x8 baking pan.
- Use a rubber spatula or offset spatula to spread the chocolate evenly around the entire surface
- Place in the fridge for at least one hour to chill
- Using the overhanging parchment paper, remove the entire dessert square and place on a cutting board.
- Cut into equal squares (I did 4x4 giving 16 squares)
- Serve and enjoy!
Notes
- Lining the baking pan with parchment paper helps to remove the squares from the pan, but if you don't have any on hand you can get by without it. I would cut the squares in the pan and remove individually. The first one will be the trickiest.
- To avoid using marshmallows, this "sticky glue" which holds the square together is replaced with peanut butter, maple syrup, and corn syrup.
- If you want to make these vegan, choose a vegan appropriate dark chocolate and don't add heavy cream to it. The chocolate top will be harder, but it is still great.
- When pressing the rice krispie mixture into the 8x8 pan, I find it help to cut a piece of parchment the same approximate size as the pan and placing it on top. You can press down on the parchment paper and nothing sticks.