A Blast from the Past

Rice Krispie treats may seem like a kids' food, and that may have been the last time you enjoyed one of these ooey-gooey squares, but simple Rice Krispie treats have satisfied many a sugar craving during my dairy/wheat/soy/egg free days.  The original recipe is good, and they're a great vehicle for peanut butter (the recipe that follows), chocolate, or both.  Tony made the peanut butter ones for me last week, and I put most of them in the freezer, and pull one out whenever my sweet tooth acts up.  I like the crunch straight from the freezer.

I covered this Peanut Butter Rice Krispie Treat in Baker's Semi-Sweet Chocolate.  Yum!

Peanut Butter Rice Krispies
http://www.ricekrispies.com/recipes/peanut-butter-treats.aspx#/recipes/peanut-butter-treats

Ingredients:
3 tablespoons butter or margarine 
1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows 
1/2 cup peanut butter
6 cups Rice Krispies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
2. Add Rice Krispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.