Friday, November 5, 2010

Chocolate Covered Peanut Butter Rice Krispie Bars

My Aunt Lola makes the best Special K bars in the world. No, I am serious. I have eaten many in my life time, and hers are by far the best.

I attempted them twice. And failed miserably.

I don't know if it was because I was new(er) to baking and the corn syrup gave me trouble, but they were hard as bricks both times. Nothing like the soft, chewy bars I remember having out on the farm. With fresh milk out of the bulk tank. Mmmmmmmmmm.

Unfortunately, I do not live very close to Lola, so I had to figure out a way to get my fix. This is my fix. It has most of the same taste notes as her Special K bars and they turn out each and every time.




I adapted this recipe from one I got from a doctor I used to go to. His wife was (probably still is) a nutritionist. I had to laugh, because I don't think these fall anywhere under the "nutritious" category on any health provider's guidelines. But I'm not a doctor-nor do I play one on TV-so I will delight in eating these delicious bars all my live-long days.


Chocolate Covered Rice Krispie Bars
1 cup of butter (use butter, not margarine please)
2 (10 oz) bags miniature marshmallows
1 cup creamy peanut butter
1 TBSP vanilla extract
9 to 12 cups of crispy rice cereal
Topping:
1 cup chocolate chips (I use semi-sweet)
1/2 cup butterscotch chips
1/3 cup creamy peanut butter
Use a heavy-bottomed large pan. Melt the butter over low heat. Add the marshmallows and continue over low heat to melt the marshmallows. Stir frequently to help them melt. When the marshmallows are completely melted, remove pan from heat. Stir in peanut butter and vanilla extract. Add the cereal a few cups at a time. Add until the desired chewiness is achieved. I add about 10 cups because I like mine chewy, not crispy.
Pour cereal mixture immediately out onto a buttered jellyroll sheet. Pat down with buttered hands so the top is level and the cereal has been squished into the corners.
In a microwave-safe bowl, pour in the butterscotch chips, followed by the chocolate chips. Microwave on HIGH for 1 minute. Let sit for 1-2 minutes, then stir. If not completely melted, stick in microwave for another 30 seconds, let sit another 1-2 minutes, and stir again. The butterscotch chips do not melt down as easy as the chocolate chips, that is why I put them on the bottom and let sit before stirring. When chips are melted, stir in the peanut butter. Pour over bars and spread frosting out to cover.


Eat one, or several, with a large glass of cold milk.
You'll thank me later.


9 comments:

Donna-FFW said...

They look wonderful.. love the last shot. Printing!!

Hungry Dog said...

These do look great--and I love that they came from a nutritionist! Happy weekend!

Leslie said...

LOL..you DONT play a doctor on TV????

Cheryl said...

I am so making these! and I love your tip, excellent idea!

claire said...

way to go! i am glad you got your fix and figured out a solution! they look great!

Alea said...

These look delicious! Peanut butter has protein and the cereal has vitamins, so they can't be all bad, right?

Debbie said...

I've never been a big fan of rice krispy bars but these look absolutely irresistable!!!!

grace said...

a blanket of chocolate improves just about everything, am i right? good stuff, tamilyn. :)

Monica H said...

I was thinking the topping was just melted chocolate but I like that it has other goodies in there too.

I'm pretty sure my family would love if I made these.

Hopefully someday, your aunt's recipe will be a success for you.