On the sixth day of holiday baking, and while making peanut butter krispy treats, I like to imagine this scenario:
The kids are standing around watching me, thinking I am making something just for them (which is what all five always think), they wait so impatiently for them to cool and the chocolate ganache to firm up, and then in a literal New York minute, before they can even process what is happening, I shovel the entire pan into my mouth. A few crumbs fall as I inhale them. The kids’ eye keep dodging back and forth between my awesomely full mouth and the crumbs of rice krispies and pretzels that fall to the counter. All five have their jaws dropped in utter stunning glory. And I puff chest out, like William Wallace in Braveheart at beating them to it, and getting something all for myself.
Since that is my imaginary scenario, my actual life will be I eat two of these the second I get home from a workout, because I somehow feel entitled to wolf down anything I want after workout. And my husband will eat roughly 3/4 of the pan as a “snack” and the kids sneak the rest when I am cleaning something. Fun times.
Peanut butter krispy treats, a recipe is from Riley Wofford, is an alternative to the rice krispy treats we all know (and love). Add salty pretzels, the simplest homemade marshmallow, peanut butter, milk chocolate and dark chocolate…and take away the overly gooey and sticky melted store bought marshmallow and you’ve got a much more sophisticated peanut butter krispy treat. I would almost say this is more for adults because of the dark chocolate ganache layer, but my kids all love these. And I have yet to find an adult that doesn’t like them either.
Peanut butter krispy bars
For the base:
- two cups crushed salted pretzels
- 1 1/2 cups Rice Krispies cereal
- 1/2 cup sugar
- 1/2 cup water
- six tablespoons light corn syrup
- six tablespoons unsalted butter
For the two toppings
- eight ounces milk chocolate chopped
- 1 1/2 cups creamy peanut butter
- six ounces bittersweet chocolate chopped
- 1 stick butter try to use unsalted
- one teaspoon light corn syrup
For the base:
Line an 8- x 8-inch baking pan with foil and spray with nonstick cooking spray and set aside.
Place the pretzels and cereal in a large bowl. In a saucepan over high heat, combine the sugar, water, and corn syrup. Bring to a boil and cook for 3 to 5 minutes, until a candy thermometer registers 235º F - do not overcook, it will burn in an instant. take off the heat and stir in the butter - it will bubble up, so watch out. Pour the mixture over the cereal/pretzel mixture and quickly stir until completely coated. Press the mixture over the bottom of the prepared pan and let cool to room temperature as you prepare the top.
For the two toppings:
Combine the milk chocolate and peanut butter in in a microwaveable bowl and microwave for 45 seconds at a time, stirring after each 45 seconds until the mixture is smooth and chocolate it completely melted. Pour the mixture over the base and spread evenly. Put in the fridge until the peanut butter layer has firmed up - or if you live in Chicago or somewhere frozen, put it outside.
Combine the bittersweet chocolate, butter, and corn syrup in a bowl and place on top of a saucepan with boiling water on the stove top (alternatively, just use a double boiler placed with simmering water), stirring until the mixture is smooth and chocolate is completely melted. Pour the mixture over the cooled layer of milk chocolate and spread. Put back in the fridge or outside until the glaze is firm. Cutand serve at room temperature.