Peanut Butter and Rice Krispies Treats
Description
The recipe won't take much time. The combination of a crispy rice crust and soft peanut butter with chocolate makes these pastries an excellent dessert.
Instructions
- 1
Step 1
1. Make the crispy crust. Line a baking sheet with parchment paper and lightly spray with oil from a spray bottle. Place rice in a large bowl and set aside. Pour 1/4 cup of water into a small saucepan. Carefully add sugar and corn syrup, and stir the mixture with a small wooden spoon. Place a thermometer into the saucepan. Bring to a boil over high heat and cook until the mixture reaches 110 degrees.
- 2
Step 2
2. Remove from heat, mix in the butter, and pour the mixture over the rice. Stir quickly to ensure the rice is evenly coated with the sugar mixture. Transfer the mixture to the prepared baking pan and press it evenly into the surface. Let it cool to room temperature while you prepare the next layer.
- 3
Step 3
3. Chop the milk chocolate into large pieces. In a large metal bowl, mix the chocolate and peanut butter. Place the bowl over a saucepan of boiling water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the saucepan and stir for about 30 seconds to let it cool slightly. Pour the mixture over the chilled rice crust. Refrigerate for 1 hour, or until the top layer has hardened.
- 4
Step 4
4. Make the chocolate glaze. Coarsely chop the chocolate. In a large metal bowl, combine the chocolate, corn syrup, and butter. Place the bowl over a saucepan of boiling water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the saucepan and stir for 30 seconds to let it cool slightly. Pour the mixture over the chilled peanut layer and spread evenly with a spatula. Refrigerate for 1 hour, or until the glaze is set.
- 5
Step 5
5. Cut into squares and serve. The pastries can be stored covered in the refrigerator for up to 4 days.