Peanut Butter Rice Krispies
WARNING: Gooey, chewy and can be addictive. This recipe uses a can of sweetened condensed milk, corn syrup, brown sugar and peanut butter. Melt them together and pour over 6-8 cups of Rice Krispies. Press into a pan, refrigerate for a few hours and cut into squares or roll into balls. I sometimes stick the Rice Krispies balls on skewers so your fingers don’t get sticky. I support the gooey chewy balls on skewers with a mint leaf because they are rather soft. Oye. Call me.
1 can sweetened condensed milk
1/2 cup peanut butter
1/2 cup golden corn syrup
1/2 cup brown sugar
6-8 cups Rice Krispies (6 makes really chewy ones, 8 a little more firm)
Place Rise Krispies in a large bowl.
Combine condensed milk, peanut butter, corn syrup and brown sugar in a small pot or microwavable dish.
Heat over medium heat or in the microwave, stirring to prevent the mixture from sticking to the bottom of the pan. You are not “cooking” the ingredients, just heating and melting them together.
When ingredients are heated through and combined, pour them over the rice Krispies and stir to mix well.
Pour into a lightly oiled 9 X 9 inch pan (see note below). Wet your hands with cold water and press the mixture into the pan so it is evenly distributed and the top is smooth.
Cover with plastic and refrigerate until firm.
When you are ready to proceed remove from the fridge and turn onto a cutting board. Cut into squares to serve. If you want to roll the Rice Krispies into balls wait until they are a little warmer and with wet hands roll them into balls. Refrigerate until ready to serve but serve at room temperature.
Note: you can line the bottom of the pan with plastic or paper before you pour the rice Krispies into it. This way you can turn the pan over when the rice Krispies are firm, peel the paper or plastic off and slice easily. The paper makes it easy to remove the rice Krispies from the pan upon inversion.