Ahhh, just the way my momma used to make em’!
Growing up, the standard Rice Krispie treat recipe my mom used included peanut butter instead of marshmallows. Until I reached middle school, I thought the peanut butter kind were the original version.
It was a funny realization, like learning the movie Dirty Dancing was full of adult situations, and the lyrics in the Hey Ya! Outkast song was shake it like a Polaroid picture (not, shake it like a corduroy pager – what I sang for the longest time).
I don’t discriminate and can consume ridiculous amounts of either kind. It’s dangerous to have a whole pan sitting around in our apartment, beckoning to me. They are addictive, gooey and a sweet reminder of my childhood.
A few weeks ago, we took dinner to friends in celebration of them having their first baby. They got homemade lasagna, garlic bread, salad and Rice Krispie treats – the peanut butter version of course.
Peanut Butter Rice Krispie Treats
2 c. corn syrup
1 c. granulated sugar
10 oz. Rice Krispies
1 – 12 oz. jar of smooth peanut butter
In a large stock pot heat the syrup and stir in the sugar until it dissolves. Add the peanut butter and mix until smooth. Then fold in the cereal. Pour mixture on a buttered cookie sheet and pat down to desired thickness. (I made mine about a 1/2″ thick.)
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