Rice Krispie Squares are standard fare around here; a good lunchtime snack that's light and easy to carry to work (no worries of smushed icing or a pile of crumbs formerly known as a cookie).
I have a special place in my heart for the straight-up, traditional version of the square, I really do. But peanut butter and chocolate have also laid claim to prime heart real estate and they're always looking to improve whatever they can get their sticky hands on.
4 tablespoons butter
4 tablespoons peanut butter
1/2 teaspoon vanilla
5 cups miniature marshmallows
5 1/2 cups Rice Krispies
Grease two 8-inch round pans.
In a large saucepan over low heat, melt butter and marshmallows until smooth. Remove from heat and add vanilla and peanut butter; stir to combine. Add Rice Krispies and stir carefully with a wooden spoon until well-mixed. Divide mixture between two greased pans and lightly press down until roughly even. Refrigerate.
3/4 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
3 tablespoons butter
3/4 cup icing sugar
2 1/2 tablespoons milk
In a microwaveable bowl, melt the chocolate and peanut butter chips and butter on a low power level, stopping to stir every 1-2 minutes. Add the icing sugar and milk and beat until smooth and spreadable. Add additional milk or icing sugar if necessary.
Spread the filling evenly on top of one of the Rice Krispie rounds. Place the other round on top of the filling and press gently. Refrigerate until set.
Source: Adapted from a recipe for Krispie Fudge Sandwiches that appeared on the side of a Rice Krispies cereal box in the late 1980s or early 1990s.
Labels: Bars and squares