Is this the most decadent combination of chocolate and peanut butter ever? Well, along with these.
These sweet/salty squares are like rice krispie treats taken to a whole new level. A place where regular marshmallow rice krispie treats are joined together with chocolate and peanut butter, and then more chocolate and peanut butter.
These peanut butter chocolate rice krispie bars are pretty dangerous. They start with a layer of rice krispy bar, to which a delicious layer of melted chocolate and peanut butter is added. We cover that with melted plain chocolate, and scatter over salted roasted peanuts and mini Reese’s Peanut butter cups.
So four stages to sweet salty peanut butter chocolate deliciousness, but they’re every so easy. We’ll make a simple sugar syrup, and melt in some marshmallow fluff (or regular marshmallows). Then we’ll melt chocolate and peanut butter together (just try not to eat ALL of it!) and add in a handful of roasted salted peanuts. With no-baking involved, this would be a really fun recipe to get kids involved to help with – just keep them away from the hot sugar syrup.
These squares of yummyness are based on a bar that they sell at Baked in Brooklyn – the most popular thing that they sell out of all their amazing baked goods (just look at them!).
- 75g / 3 cups rice krispies
- 110g / half cup caster sugar
- 5 tbsp honey or corn syrup
- 5 tbsp melted butter
- 5 tbsp marshmallow fluff, or about 10 melted marshmallows (just heat in the microwave with a tsp of butter)
- 125ml / half cup water
- 150g / 5 ounces plain chocolate
- 50g salted peanuts, roughly chopped
- 250g / 1 cup peanut butter - smooth or crunchy works!
- 200g / 7 ounces chocolate - I used half plain and half milk chocolate, or you could use all white, milk or plain depending on your preference
- 115g / 1 stick unsalted butter
- 1 tbsp honey or corn syrup
- 15g salted peanuts
- 5 white chocolate mini Reese's peanut butter cups
- 5 milk chocolate mini Reese's peanut butter cups
- a sprinkle of flaked sea salt
- First, prepare an 8x8" or 9x9" tin by rubbing the bottoms and sides with vegetable oil. Set aside.
- In a small saucepan, combine the water and sugar, taking care to pour the sugar into the centre of the saucepan - you don't want any on the sides of the pan. Add the honey or corn syrup and use a wooden spoon to stir until everything is combined. Pop a sugar thermometer into your pan, and bring it to a boil. It will take a while to reach soft-ball stage - 235 degrees - so don't worry if it seems to be taking its time! Mine took 15 minutes - use the time to prepare a large heat proof bowl with your rice krispies in it!
- As soon as it does come to the right heat, remove from the heat, and stir into the butter and marshmallow fluff. The mixture will seem like it won't combine, but keep stirring, and it will do! Pour the mixture over the rice krispies, and stir until they're all completely coated. Try to resist the urge to eat any of it, as the sugar mixture will still be very hot. Tumble your rice krispies into the bottom of your pan, and use a spatula to push and flatten it down.
- Melt your chocolate in the microwave in a heat proof bowl on 30 second blasts, stirring between each interval. Once completely melted, stir in the peanut butter and salted peanuts. Spread the mixture over the rice krispie layer evenly with your spatula.
- In a small saucepan (I used the same one I did the sugar mixture in), gently melt your chocolate and butter with the honey or corn syrup. Once melted, let the mixture cool for a minute, and then pour over the peanut butter chocolate layer.
- Cut your peanut butter cups in half and scatter over the chocolate topping, and then sprinkle the salted peanuts on top too.
- Cool the whole thing in the fridge for an hour (or overnight) and then use a large sharp knife to cut it into squares.