It’s always disappointing when an anticipated cookbook doesn’t have that one recipe you were hoping for. Objectively I understand the hook–leaving it out leaves room for a next cookbook in.
This was the case when the people at Lemonade left out the recipe for their nostalgic peanut butter and chocolate crispy rice treats.
Luckily, this fine country of ours is way too wedded to sweetened cereal treats for there not to be a couple dozen similar recipes floating around in the ether.
As the title of this post confesses, this recipe is really easy.
And, if you can believe it, I found a way to make it even easier.
Instead of dirtying another couple of dishes and melting the chocolate in a double boiler or even the microwave, just scatter the chips over your crunchies and pop the whole thing into a preheated oven for five minutes.
I feel like I should be ashamed of myself. But I’m not.
These are a great summer picnic food. Easy to throw together in the morning and by the time you’re ready to go, all you have to do is cut them up.
Peanut butter and dark chocolate crispy rice treats
Ingredients
- 1 C light corn syrup
- 1 C granulated sugar
- 1 1/2 C peanut butter (smooth or crunchy, your choice)
- 6 C crispy rice cereal
- 12-20 ounces dark chocolate chips (in the pictures I used 20 ounces…just depends on how thick you want your chocolate layer)
Directions
- Cut parchment to fit a 9X13 inch baking pan. Oil the pan and parchment lightly.
- In a large bowl, measure out cereal. Set aside.
- In a small sauce pan, whisk together sugar and corn syrup until sugar is mixed-in (it will not dissolve). Let simmer over medium heat until mixture boils.
- Remove from heat and add-in peanut butter. Stir mixture until completely incorporated.
- Pour peanut butter mixture into rice cereal. Gently fold until all ingredients are incorporated.
- Preheat oven to 350 degrees.
- Turn mixture into prepared pan and evenly distribute until cereal meets the corners. I find it useful to pack the cereal by rolling a coffee mug on its side across the surface.
- Sprinkle chocolate over entire surface of rice mixture. Place pan in oven. Set timer for 5 minutes.
- Using a knife or off-set spatula, smooth chocolate evenly over the surface.
- Allow chocolate to cool and harden completely.
- Cut and serve as desired. These keep well–up to a week if covered in plastic.