There is nothing quite like a Reese’s. Yes of course there’s stuff in there that probably isn’t so good for you, but who cares! It’s delicious!!! Keeping that in mind, people love chocolate and peanut butter. It’s a magical combination that always delights a crowd. Doesn’t adding some texture like crunchy Rice Krispies and some caramel sound even better? Then you’re in luck!
I started adding Rice Krispies to my peanut butter bars a few years back when I wanted a peanut butter truffle. The hidden crisp was so darn popular that I’ve just been meaning to bring it back in a fun way. In reality these “no bake” peanut butter bars are super easy and can be transformed in a ton of ways, such as with truffles or even as “out of the freezer snacks” during the humid months.
A typical recipe for peanut butter bars aka “Reese’s taste-a-likes” always contains graham crackers, peanut butter and sugar. I have a lot of gluten free friends that this just doesn’t work for, so I decided to keep those caramelly notes of graham crackers, but do it with more sugar (hey, you can’t cut all my carbs out). From there it’s just a matter of putting it all together.
Things to think about to help personalize your experience and make these super extra delicious.
• Use fresh Rice Krispies, the semi-stale ones end up being chewy and gross.
• Consider adding Cocoa Rice Krispies just because extra chocolate is always a good thing.
• If you are eating gluten-free, then by all means use Gluten Free Rice Krispies.
• For a sweet and salty combo, omit the Rice Krispies and add chopped pretzels in after your chocolate.
To full plates and eating your tarte out,
1/2 cup of butter
1/2 cup of brown sugar
2 teaspoons of vanilla
1/2 teaspoon of salt
1 cup of peanut butter
2 cups of confectioner’s sugar
1 cup of Rice Krispies
12 oz of bittersweet chocolate chips
1 tablespoon of butter
In a small saucepan, heat your butter and brown sugar together over medium heat. Continually stir until sugar has completely dissolved, about five minutes. Remove from heat and stir in your vanilla and salt. Be careful as the mixture will violently bubble. Let cool to room temperature.
Line a baking pan with parchment paper going up the sides of the pan. Set aside.
Combine the caramel with peanut butter until completely incorporated. Sift the confectioner’s sugar over this mixture and completely mix together. Fold in your Rice Krispies as gently as possible. Spread the mixture into your pan and press out into an even layer.
Melt your chocolate and butter together over a double boiler or in a microwave. Allow to cool to room temperature and spread over peanut butter layer. Refrigerate for thirty minutes before slicing and serving.
About the writer: Author Kat Wojtylak (Tarte Chic) is a horse enthusiast/musician turned food blogger. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at firstname.lastname@example.org.