I love these rice crispy treats more than the simple ones. With some peanut butter, and a chocolate glaze you'll love them too!
Ingredients
2/3 cup sweetened condensed milk (not evaporated)
1/4 cup peanut butter
1/4 cup light corn syrup
1/2 cup brown sugar, firmly packed
1/2 tsp salt
1 tsp vanilla extract
4 cups puffed rice
Frosting:
1/2 cup semi-sweet chocolate chips
2 tbsp peanut butter
1 tbsp coconut butter
Instructions
1. Lightly grease a 9X13 pan and set aside. This size gives you a 1/2" thick bar.
2. Be sure and portion out the cereal. You want to work quickly after the sugar mixture is ready.
3. In a saucepan place sweetened condensed milk, peanut butter, corn syrup, brown sugar, and salt together. Bring to a rolling boil and stir constantly until thickened and bubbly. Let boil 2 mins.
Remove from heat and add vanilla.
4. Add cereal and combine.
5. Place in the pan; spreading evenly and let cool. Trick: I put on a disposable glove, sprayed with non-stick spray and tamped down the crispies to make even.
Frosting: Melt chocolate, peanut butter, or coconut in a double-boiler on low. Stir until chocolate is fully melted and it is completely smooth.
Pour on bars and let harden. Using coconut butter allows the chocolate to firm up more quickly.
Enjoy!
Chef Notes:
For a dairy-free bar use sweetened condensed coconut milk.
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