The more I bake from the Joy The Baker cookbook, the more I love it. These rice krispy treats are so good and I love that they have peanut butter in them! I also love that they’re no-bake, which is great because it’s been really hot here over the last week, and I didn’t really want to turn on the oven, you know?
For some reason, I’m really hesitant to post this recipe, and I think it’s because I actually stuck to the recipe. But I’m posting it anyway, because of peanut butter. I’ve seen the Peanut Butter and Co brand in the grocery store, and finally got some last week. The’yre known for selling gourmet peanut butter, with honey or chocolate added into their peanut butter. Their Dark Chocolate Dreams peanut is so good, and I was really tempted to add some in. But I still have half a box of cereal, so I may have to use that next time.
But back to my point. I definitely think one of their peanut butters would work, but since I haven’t tried it, I don’t know how well it would work. But it’s worth a try, right? Come to think of it, that might work with marshmallows too. Wait, do they even make, like, chocolate-flavored marshmallows? Because if they do, that could be just as fun as “special” peanut butter. Next time, I think I will cut them into smaller bars. I don’t mind the bigger ones, but smaller bars next time would work better for me.
Browned Butter Peanut Butter Crispy Rice Treats
From the Joy the Baker cookbook
- 1 stick of unsalted butter
- 1 10-ounce bag of marshmallows (any kind will do)
- 1/2 cup smooth all-natural peanut butter (the recipe calls for your standard all-natural peanut butter, but I imagine something like Peanut Butter & Co’s Dark Chocolate Dreams would work just as well)
- 1/3 teaspoon salt
- 6 cups (around half a box) of crispy rice cereal
- Butter an 8-inch square baking pan. Set aside.
- In a large, heavy bottom pan, melt the butter over medium heat until just browned. Whisk the browned bits off the bottom of the pan.
- Just as the butter starts to brown, add the marshmallows, peanut butter and salt. Stir with a wooden spoon until the mixture is smooth.
- Remove from heat and add cereal. Quickly stir, until all of the cereal is coated in the marshmallow mixture.
- Put the mixture into the pan. Press into the sides and bottom with buttered or oiled fingertips.
- Let cool and set for 30 minutes (or more). Cut into 9 blocks (or 12 if you want something smaller).
- Serve and enjoy!