Chocolate, Rice Cereal, and Peanut Butter Cookies
Description
The recipe won't take much time. These light, crispy pastries will be a hit with both adults and children. This recipe yields about 32 pastries. Serve chilled.
Instructions
- 1
Step 1
1. Spray a 22x32 cm baking pan with oil. Cut the butter into 1 cm cubes. In a large saucepan, melt the caramel chips with peanut butter and ¼ teaspoon salt over low heat. This will take about 8–10 minutes.
- 2
Step 2
2. When the mixture becomes homogeneous, add the rice flakes and mix. The rice flakes should be evenly coated with the peanut mixture.
- 3
Step 3
3. Meanwhile, in a saucepan, bring 2.5 cm of water to a simmer over low heat. Place chocolate chips, water, 1/8 teaspoon salt, and butter in a bowl. Set the bowl over the saucepan with simmering water. Cook, stirring constantly, until the chocolate melts, about 6–8 minutes. Stir the melted chocolate into the powdered sugar.
- 4
Step 4
4. Place half of the peanut mixture into the prepared pan. Smooth it out with your hands or a rubber spatula. Spread the chocolate mixture on top, followed by the remaining peanut mixture. Smooth the surface, cover the pan with plastic wrap, and refrigerate for about 2 hours. Cut the dessert into slices and serve.