Sunday, November 10, 2013

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

So. Unbelievably. GOOD!  Rice Krispie Treats are awesome as is, but these are just over the top.  A couple of things - the original recipe calls for wrapped caramels.  Since I didn't have them, but had a tub of caramel sauce in the fridge for the kiddos to dip their apples, that's what I used.  I think the caramel probably would've hardened in the fridge if I used the wrapped ones, but these remained a bit gooey for that layer.  Didn't bother me!! 

The treats with the caramel peanut butter layer smothered on top.  Looking good already...

Store these in the fridge to keep the chocolate layer from getting too melty.  You can wait until they get room temperature or slightly chilled to eat, but I don't have that kind of patience!  For us, these were fantastic cold.

Makes 24 treats

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

3 tablespoons butter
1 (10 oz ) bag of marshmallows
1 tablespoon vanilla
7 cups Rice Krispie cereal
1 (16.5 oz) tub of Caramel Sauce
2 tablespoons water
1 1/2 cups peanut butter, divided
1 (12 oz) bag of semi-sweet chocolate chips

Grease a 9 x 13-inch baking pan.  It's also helpful to grease the pot and utensils you are using to melt the marshmallows.

Combine the butter and marshmallows in a large saucepan and cook over medium-low heat, stirring frequently until melted.  Remove from heat, stir in the vanilla, then the cereal.  Stir until cereal is completely coated and pour into greased pan.  Wet hands to press the mixture into the pan.  Place in refrigerator to chill.

In a small saucepan, heat caramel sauce and water over medium-low heat, until warmed.  Stir in 1 cup of the peanut butter until completely smooth.  Pour over chilled cereal mixture and spread to the edges.  Place pan back into fridge.

Over medium-low heat, melt chocolate in a small saucepan, stirring frequently so as not to scorch the chocolate.  When melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  Pour chocolate mixture over the caramel layer and spread to the edges.  Place pan in the fridge to chill for about an hour or until chocolate is firm.  Cut into squares.  Keep in fridge.

(Source:  Adapted from

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1 comment:

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