Chocolate Peanut Butter Krispies

Admit it. You know you want them.

Chocolate Peanut Butter Krispies.

Evil. Wicked. Delicious!

Do you have a chocolate peanut butter thing? We all do.

This is another Grandma Kenney Specialty. Remember Grandma Kenney of Apple Meatloaf fame? Leave it to a grandma to take good old rice krispy treats and make them better!

Here’s what you need:

Rice Krispies Cereal, Chocolate Chips (I actually used 1 & 1/2 bags), sugar, white corn syrup (Karo), and Peanut Butter.

Click HERE for a Handy-Dandy Shopping List

Grab a large sauce pan or pot that is big enough to hold all of the ingredients including the cereal and still leave you room to stir without making a mess.

UPDATE — When I say grab a large sauce pan, I mean a REALLY large sauce pan. These get sticky really quickly and are tough to stir unless you have some room to really get in there. If you don’t have a big enough pan, use a large mixing bowl and pour the sugar syrup/peanut butter mixture over the rice krispies and stir them all together.

Pour 1 cup of sugar and 1 cup of White Corn Syrup – Karo Syrup in the pan.

Bring the sugars to a boil over medium high heat until it is bubbly and the sugar has all dissolved.

Take the pan off the heat and stir in 1 & 1/2 cups of peanut butter. Yum.

Add 6 cups of Rice Krispies to the pot and give it all a big stir.

Use your muscles and stir until everything has combined with the peanut butter syrup.

Try not to eat the warm krispie mixture directly out of the pot.

Spray a 9×13 inch baking dish with non-stick cooking spray and pour the krispy mixture into the pan. Smoosh it out and spread it around as evenly as possible.

Melt 1& 1/2 bags of chocolate chips in a microwave or in a pan over very low heat.  The traditional way to melt chocolate is in a small pan sitting over a pan of simmering water or a “double boiler”. I’ve found that for this recipe, a few minutes in the microwave works just fine.

Spread the chocolate over the krispies.

Now for the hard part…waiting. Let this rest so that the krispies firm up and the chocolate hardens. This will take at least an hour. I was impatient (and my kitchen was warm) so I popped them into the refrigerator to help things along.

I found that cutting them was much easier if I turned them out of the pan onto a cutting board. Sorry I don’t have a photo of that, but I was too busy licking chocolate off my fingers to take pictures.

If you’re doing a Superbowl thing this weekend, you could totally get all crafty and cut these into the shape of footballs. Just use a cookie cutter and cut the krispies before you add the chocolate. OR if you are a Packer’s fan, you could cut them into triangles and tell everyone they are Cheese Heads!

Oh baby.

Here’s the recipe:

Chocolate Peanut Butter Krispies

Share This


4 Responses

  1. EGAD! Last night I was thisclose to making a similar treat! I was having one of those must-have-chocolate-and-peanut butter NOW moments, but I resisted because the recipe I found was for the crock pot and would take 2 hrs. to make.
    If only I had seen this last night! I would be several thousand calories happier.

Leave a Reply

Your email address will not be published. Required fields are marked *

More MMMeals

Related Posts

Cranberry Port Sauce

Hi Friends! How is it possible that Thanksgiving is in 3 days? What happened to October? So, we’re getting in right under the wire with

Hatch Chile Chicken Enchiladas

Hatch Chile Season has come and almost gone so I thought I’d better get back to Idiot’s Kitchen to evangelize about these awesome, seasonal peppers.

Remembering Cody

Dear Friends, I hope you will permit me a moment of remembrance for a dear friend to me and to Idiot’s Kitchen. My friend Cody