- · 3 Tablespoons butter
- · 1 10 oz. bag marshmallows or mini-marshmallows
- · 1 Tablespoon vanilla
- · 7 cups Rice Krispies
- · 1 bag of caramel pieces (similar to chocolate chips)
- · 2 Tablespoons water
- · 1 ½ cup peanut butter – divided
- · 12 oz. bag semi-sweet chocolate chips
Spray or butter a 13x9 pan.
Place 3 tablespoons butter in large microwave bowl. Microwave until melted, about 30-45
seconds. Add marshmallows, stir until
well coated. Return to microwave for 1
minute. Stir, microwave another 30-45
seconds until marshmallows are melted.
Stir in vanilla. Add rice
krispies, stir until well coated. Pour
into buttered 13x9 pan. With buttered or
wet hands, pat mixture firmly. Place in
refrigerator to chill.
Microwave caramel chips and water until melted, about 45-60
seconds. Stir. Add 1 cup peanut butter to the caramel, and
stir until completely blended. Pour onto
the rice krispies mixture and spread to the edges. Place back in the refrigerator to chill.
Microwave chocolate chips until melted, about 45-60 seconds. Stir.
Add ½ cup peanut butter , stirring until smooth. Pour the chocolate mixture over the caramel
mixture, spreading to the edges in an even layer. Place
dessert in the refrigerator and allow to set up for about 1 hour or until
chocolate is firm to the touch. Cut into
squares or rectangles when firm.
No comments:
Post a Comment