This post deserves a thank you and you're welcome.
Thank you to Duck and Decanter, a local Phoenix restaurant, for providing the recipe that is about to make you fat.
And, you're welcome. Because I know you are going to make these and love them. If you have someone you can make them for, your waistline might thank you, too.
This is a simple recipe- but it adds something to the everyday Rice Krispy Treat. Don't get me wrong- even though I'm 30-something, I still like a good RK Treat. But add some gooey caramel. And some creamy peanut butter. Rich chocolate.
Okay, getting to the recipe, I promise.
Here's your ingredients:
Rice Krispies- about 7 cups
3 Tbsp butter, plus more for buttering dishes and utensils
1 10 oz bag of marshmallows
14 oz bag of caramels
2 tsp water
1 1/2 cups creamy peanut butter, divided
1 tsp vanilla
12 oz bag of semi-sweet or dark chocolate chips (there are two in my pictures because, apparently, I had two half-full bags in my pantry.)
Start out like you usually make your RK treats. Melt your butter and marshmallows together in a pan, then stir until smooth.
Add the vanilla.
Add the cereal and stir until well coated.
Press into your prepared 9x13 pan. I usually butter the back of a wooden spoon and press, but you could certainly butter your hands and do it.
Chill RK in the fridge.
Unwrap your caramels, and add them, along with a few tablespoons of water, to a saucepan. Stir frequently until all melty and smooth.
Add 1 cup peanut butter
And stir until well combined.
Remove RK from fridge, and spread the peanut butter/caramel layer over the top.
Stop and lick the spoon. You'll thank me. It's amazing.
Return RK treat to fridge. In ANOTHER saucepan (yes, you'll have a lot of dishes to do), melt the chocolate bits, being careful not to scorch the chocolate. Keep the heat on low.
When it's smooth, add the 1/2 cup peanut butter and stir until well combined. Delicious.
Remove RK from fridge AGAIN, and pour the chocolate layer over the top of the caramel layer. Try to cover evenly.
You might want to lick the spoon again. Really.
Return RK to the fridge AGAIN, and let chill for at least an hour. Remove and cut into squares or rectangles.
These are much less messy to cut if you do it right out of the fridge, but my poor RA-riddled wrists had a hard time with it.
However, these are best eaten at room temp or only slightly chilled.
Here's the recipe (right click to save to your computer):
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