No-Bake Crispy Chocolate Peanut Butter Balls
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Here is what you'll need!
NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS
Servings: 40-50
INGREDIENTS
½ cup salted butter, softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal
2 cups chocolate chunks (preferably dark), for coating
PREPARATION
In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
Using your hands, roll the mixture into approximately 40 1-inch balls. Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
Enjoy!
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Chocolate Peanut Butter Rice Krispies Bars
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Chocolate Peanut Butter Rice Krispies Bars ~ Delicious Chocolate Peanut Butter Rice Krispie Treats are a Family Favorite! These No Bake Bars are Easy to Make and Always the First Ones Gone!
Betty's Peanut Butter-Chocolate Rice Krispies Treats
Betty demonstrates how to make Peanut Butter-Chocolate Rice Krispies Treats. This recipe adds peanut butter and chocolate to the traditional recipe for Rice Krispies Treats.
Peanut Butter-Chocolate Rice Krispies Treats
½ cup peanut butter chips
½ cup semisweet chocolate chips
3 tablespoons butter
8 ounces miniature marshmallows
½ cup peanut butter
½ teaspoon vanilla extract
pinch of salt
3 cups Rice Krispies dry cereal
¼ cup salted peanuts, chopped
cooking oil spray
In separate bowls, melt peanut butter chips and chocolate chips in microwave oven on LOW power until each is melted. Set aside. Spray bottom and sides of an 8-inch by 8-inch Pyrex dish with cooking oil spray. Set aside. In a very large pot, melt butter over medium heat. Add marshmallows, reduce to low heat, cover and let stand 3 to 5 minutes, or until marshmallows are softened. Remove from heat. Stir in peanut butter, vanilla, and salt. Stir until smooth. Fold in Rice Krispies cereal. Turn mixture into prepared Pyrex dish. Spread, using waxed paper to press the mixture evenly onto dish and into all four corners. Drizzle or pipe melted peanut butter chips over top. Then drizzle or pipe melted chocolate chips over top. Sprinkle chopped peanuts over all. Press chopped peanuts lightly into melted toppings. Let stand 15 minutes, or until firm. Cut into 16 squares and transfer to a nice serving dish. Enjoy! --Betty :)
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The BEST Chocolate Peanut Butter Scotcheroo Bars
This decadent Scotcharoo Bar recipe is a delicious marriage of peanut butter rice krispie treat, topped with a blend of melted chocolate and butterscotch chips.
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PRINTABLE RECIPE:
Ingredients:
• 1 cup sugar
• 1 cup light corn syrup (Karo)
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
Instructions
To make the Scotcheroo Bars
1️⃣ In a large saucepan, bring sugar and corn syrup just to a boil. The sugar will melt into the corn syrup. Remove from heat and while still warm, add peanut butter. Stir to incorporate.
2️⃣ Add Rice Krispies and stir to combine.
3️⃣ Put mixture into a well-greased 9 x 13 pan. Use clean hands or a spatula to spread mix evenly throughout the pan.
To make the Chocolate Chip and Butterscotch Topping
1️⃣In a small/cereal sized bowl, combine the chocolate chips and butterscotch chips. Microwave in 30 second increments, stirring occasionally, until chips are melted and smooth.
2️⃣ Spread over scotcheroo bars evenly. Allow topping to set before cutting into squares and serving.
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About This Farm Girl Cooks: I’m a working mom, a wife to a farmer and a mom of four kiddos. I created This Farm Girl Cooks to answer the question that comes up every day - you know the one..., “What’s for dinner,” I’ll teach you how I feed our family on the go, save you time with easy and healthy recipes, and show you how to manage the ins and outs of feeding our family on the farm.
Chocolate Peanut Butter Rice Krispie Treats
INGREDIENTS
150 grams of chocolate (dark or milk chocolate - or a mix of the two! up to you)
250 grams (1 cup) of peanut butter (this can be subbed out for another nut butter or cookie butter)
3 1/2 cup of rice bubbles/rice krispies
Melt the chocolate either using the microwave or double boiler method.
Once the chocolate is melted, add the peanut butter and mix together until well combined.
If using a double boiler, take the bowl off the heat and add the rice bubbles.
Mix well, ensuring that all the rice bubbles are covered.
Line a tray with baking paper and turn out the mixture into it.
Gently push the mixture evenly and put in the fridge to set, preferably overnight.
Once set, cut into bars or squares.
Store in the fridge for up to 7 days, or if you're in a cool environment can be stored on the bench for up to 4 days.
ENJOY! :)
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Peanut Butter Butterscotch Rice Krispies Treats - Twelve Days of Christmas - Day #7
Peanut Butter Butterscotch Rice Krispies Treats
6 cups Rice Krispies Cereal
4 Tablespoons salted butter
2/3 cup creamy peanut butter
1/2 cup sweetened condensed milk
1 cup butterscotch chips
10 ounces mini marshmallows
Grease an 8 inch square pan with butter or spray with nonstick baking spray unless you are using nonstick foil to line the pan.
Melt the butter in a medium to large sauce pan over low heat. Add the creamy peanut butter and stir well. Stir until the peanut butter is completely melted.
Stir in the sweetened condensed milk and boil for one minute.
Add the butterscotch chips and stir constantly until they melt.
Pour the marshmallows into the pan and stir until just melted. Remove from the heat. Add the Rice Krispies Cereal and stir to coat the cereal.
Press in an even layer in the prepared pan. Set aside to cool for at least one hour before cutting. 
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