PEANUT BUTTER RICE KRISPY CANDIES

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:                                                           EQUIPMENT:

½ cup unsalted Butter                                                 Large Saucepan

5 cups Marshmallows                                                  Wooden Spoon

¼ cup Peanut Butter                                                   12” x 12” Pan

6 cups Rice Krispies®                                                 Waxed Paper

1 cup Mini-Chocolate Chips                                          Plastic Wrap

Vegetable Spray

Chocolate Melt ‘n Molds

 

DIRECTIONS:

 

• Generously spray the 12” x 12” pan with Vegetable Spray to prevent sticking.
• Melt the Butter in the Saucepan over low heat.
• Add the Marshmallows and stir constantly with the wooden spoon until the Marshmallows    Remove from the heat and add the Rice Krispies®; mix until the Krispies are completely coated with the melted Marshmallows.
• Stir in the Chocolate Chips, if desired.
• Spoon the Krispy mixture into the prepared pan;   use waxed paper to push the mixture firmly  into the pan.
• Wait 5 minutes then turn the Krispies onto a clean sheet of waxed paper.
• Cut into 12 squares; melt the Melt ‘n Molds in the microwave (60 seconds), stir and return to the microwave for 30 seconds more, if not completely melted.
• Dip one end of each Krispy piece into the melted Chocolate; lay on waxed paper to set.  When dry, wrap each individually in plastic wrap.

 

                Yield:  About 10 Pieces