Anytime I want to test out a new Pinterest recipe, I send it to work with my husband, so he can share it with his team.
I saw these Chocolate, Caramel Peanut-Butter Rice Krispies Treats and wanted to put my own spin on them: add more chocolate, of course. 😉 So I switched out the rice krispies for cocoa krispies.
I was happy this recipe does NOT call for corn syrup! It tastes so good and you really can’t eat just one. 🙂
It reminds me of the heavenly bars I have blogged before, due to the triple layers of flavors that couple so well together.
Make sure to check out the original recipe for these Chocolate, Caramel, Peanut Butter Rice Krispies Treats!
|10-ounce bag marshmallows or mini-marshmallows|
|7||cups cocoa (chocolate) krispies cereal|
|14-ounce bag unwrapped caramels|
|1½||cups peanut butter, divided use|
|12-ounce bag semisweet or dark chocolate|
Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.
Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.
Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.
Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.
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