Chocolate Peanut Butter Rice Krispie Treats

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Hello!

Step 2

SERVES 12 to 20

Step 3

Line an 11 x 14 inch pan with wax or parchment paper (this can also be done in a half-sheet pan for thinner bars).

Step 4

Melt the butter in a large, deep pot or Dutch oven, and continue to cook over low heat until the butter smells nutty and is slightly browned. Add the marshmallows, and stir to melt over low heat. Stir in the peanut butter vigorously, with a wooden spoon.

Step 5

Add the puffed rice cereal and the sea salt and stir to combine, until all the cereal is coated. Press into the prepared pan, and smooth completely with lightly buttered hands, or lay a sheet of wax paper over and press to flatten into an even layer.

Step 6

Immediately (while still warm!!) sprinkle the chopped chocolate or chips over the top and let it set 2 minutes, to melt. Smooth with an offset spatula, making sure to work the chocolate back and forth until it is all evenly melted, smooth, and glossy (note chips melt more slowly than chopped chocolate, by design. If your chips resist melting, place the pan in a very low oven, about 200 degrees until melted. Remove and continue according to the directions).

Step 7

Smooth the chocolate layer into the edges and set aside, at room temperature, to set, for about 1 hour (or refrigerate for up to 30 minutes). Before the chocolate is completely set, sprinkle the top with Maldon salt. Cut and serve.

↑Support creators by visiting their site 😊