Ali, darling. Some of your recipes just drown me in deliciousness. Just like your portobello sandwiches, this recipe is totally awesome. And can I just say? So glad you didn't allow the blog to self-destruct :)
For some reason, my Rice Krispie treats in the past have always been a bit... dense. Kinda dry. I never thought much of it, but when I made these I read the magical words "... don't press down too hard or else your treats will be too dense". Well, duh Nemmie. That was my problem, every single time. But not any more! These treats are chocolate-ty, and full of peanut butter goodness to boot. Can't beat them.
Today my treats are dedicated to that husband of mine - it's his birthday, you see, so he gets a bit of the royal treatment today. Chocolate and peanut butter are his absolute favorite combination, so it seemed fitting.
Happy Birthday, darling!
Peanut Butter Chocolate Rice Krispie Treats
4 Tbsp. (1/2 stick) unsalted butter, plus more to butter dish
10 oz. jumbo marshmallows
3/4 c. creamy, common brand peanut butter
1 tsp. vanilla extract
6 c. crispy rice cereal (recommended: Rice Krispies)
6 oz. bittersweet chocolate
Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9" x 13"). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool.
Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.