On a recent shopping trip, I was on a buy one get one free spree. Among the items I happened to get from the BOGO sale was Reese’s Mini Peanut Butter Cups. I have had a hankering for peanut butter and chocolate lately after treating myself to a small Peanut Butter Brownie Blizzard from Dairy Queen one day on a long, hot drive home. Problem is I live too far from the nearest DQ to be going their often to fix my craving and also motherhood has left me strapped for much time outside of feeding and entertaining my infant daughter. So in order to balance the craving and the time restraint, I realized I hadn’t made a childhood simple favorite in quite some time… Rice Krispie Treats.
With a little tweeking to the original back of the box formula, these Reese’s Rice Krispie Treats feel nostalgic but fresh and dressed up at the same time. If you love original Rice Krispies and have a tendency of snatching a pack of Reese’s Peanut Butter Cups in the candy aisle at the supermarket, then you will truly enjoy these.
Reese’s Peanut Butter Rice Krispie Treats
- 3 tbsp. Butter, unsalted
- 1 (10 oz.) bag Marshmallows
- 1 cup Peanut Butter Chips, divided
- ½ tsp. Salt
- ¼ tsp. Vanilla Extract
- 5 cups Rice Krispies Cereal
- 1 cup Dry-Roasted Peanuts
- 1 bag Reese’s Mini Peanut Butter Cups, each peanut butter cup halved
- Grease an 8 inch square baking pan (if you want a fewer number of treats that are tall, thicker squares) or a 13×9 inch baking pan (if you want a larger number of treats that are flatter). Melt butter in a large pot over low heat. Add marshmallows, ½ cup peanut butter chips, and salt. Cook while stirring constantly, until melted and smooth. Stir in the vanilla.
- Remove the pan from heat and stir in the Rice Krispies and peanuts until well incorporated. Scrape mixture into prepared pan and press into the bottom and corners with a greased rubber spatula. Allow to cool completely, about 1 hour.
- Melt the remaining peanut butter chips. Drizzle the melted chips over the cooled treats. Sprinkle the halved Peanut Butter Cups on the top of the treats. Allow to cool about 15 minutes more. Cut into squares and serve.
SPECIAL THANKS TO:
PETER MENDOROS – PHOTOGRAPHY
RECIPE ADAPTED FROM JEREMY SAUER