Saturday, September 7, 2013

Peanut Butter Pretzel Rice Krispie Treats

When we had a work party right before we went back to school, Kenzie and I got a little obsessed with a dessert.  And I don't like desserts, so for me to have seconds of any sweet (okay fine... thirds... maybe fourths...) is a big deal.  It's no surprise the food was Diann's; she's the genius that brought us the eclair ring  and always has awesome food ideas (she actually put sprigs of basil on the top of her salad... and sprigs of mint on her watermelon slices... sprigs!)  And these little squares were full of awesomeness.   They're also called chubby hubby rice krispie treats, so... aren't you intrigued?!

They're like Rice Krispie treats, but they have pretzels in them too for a little salty-sweet action, as well as peanut butter mixed in.  Then they're topped with chocolate.  You know me - I am not a chocolate fan - but as I said, I devoured an embarrassing number of them.   I quickly bought the ingredients to make them for us, and they did not last long.  They're very addictive, and they're quick and easy (no-bake!) to make.  Don't say I didn't warn you!


peanut butter pretzel rice krispie treats
from Brown-Eyed Baker
yield 24 treats

3 tablespoons unsalted butter
1 10.5-ounce bag mini marshmallows
1/2 cup creamy peanut butter
4 cups Rice Krispies cereal
2 cups crushed pretzel pieces
1/2 cup peanut butter chips
2 cups semisweet chocolate chips


1) Grease a 9x13" baking dish; set aside.

2) Melt the butter in a large saucepan over low heat.  Add the marshmallows and stir until completely melted.  Remove from heat.

3) Off the heat, add the peanut butter and stir until completely melted and smooth.  Add the rice krispies cereal, the pretzel pieces, and the peanut butter chips, stirring gently until all dry ingredients are coated. Turn the mixture into the prepared baking dish and press into the pan, creating an even top (I found that quickly spraying my spatula with cooking spray made this so much easier!)

4) Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth.  Pour the chocolate over the treats and spread in an even layer with an offset spatula.  Let cool at room temperature until set, about 1 hour.  You can also refrigerate the treats for about 30 minutes to speed up the process.  Store leftovers at room temperature in an airtight container.

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