Snap. Crackle. Pop.

These delicious treats were only the beginning to a pretty intense cooking week. Even though I came back from Miami (finally got to meet Bill’s family!) with a little sick-bug, I managed to make these peanut butter-pretzel Rice Krispies treats, 2 giant pots of chili, chocolate-mint cupcakes, and chicken tikka masala all in the span of 4 days.

I don’t know exactly was spurred me to cook so much this week, but it probably had something to do with the stark realization that I haven’t done much cooking, photography, or blogging after Bill took the liberty of telling his family about this here blog. If he’s going to go around bragging about it, I should have something to show for it. I decided on this variation of the staple marshmallowy treat since I wanted to send some to his fam-bam and needed something that could be easily shipped across the country.

Anyways, the treats are a good combination of sweet and salt – also the reason why I like Reese’s Peanut Butter Cups so much – but I need to figure out how to make the chocolate topping less sweet. I cut it with melted peanut butter chips, but I don’t think it made that big of a difference. Something to contemplate for next time. And believe me, there will be a next time.

Peanut Butter-Pretzel Rice Krispies Treats

Ingredients:

3 tbsp unsalted butter

1 (10.5 oz) bag mini-marshmallows

1/2 cup creamy peanut butter

4 cups Rice Krispies cereal

2 cups coarsely crushed pretzel pieces

1/2 cup peanut butter chips + 1/4 cup for later

1 cup semisweet chocolate chips

Directions:

Grease 9×13-inch baking dish and set aside.

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove mixture from heat and add peanut butter, stirring until melted and completely incorporated.

Add Rice Krispies, pretzels, and peanut butter chips, stirring to coat completely. Pour the mixture into the prepared baking dish and use a spatula to evenly disperse.

Using a double-boiler or a microwave, melt chocolate chips and peanut butter chips. Spread the pb-chocolate mixture in an even layer over the treats. Allow to cool to room temperature before cutting and serving.

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2 thoughts on “Snap. Crackle. Pop.

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