Rice Crispy Treats with peanut-butter chips instead of marshmallows, plus a chocolate & chopped-peanut topping.
- 1 bag (10 oz) Peanut Butter Chips
- 1 Stick (1/2 c) Butter
- 6 ½ c crisp rice cereal
For the topping:
- 1 bag (12 oz) semisweet chocolate chips
- ½ c light corn syrup
- ½ c honey-roasted peanuts, chopped
Line a 13x9-in. baking pan with nonstick foil to extend about 2" above narrow ends of pan.
Microwave peanut butter chips and butter in a large glass bowl, stirring at 20-second intervals, until blended and smooth. Add cereal and stir until evenly coated.
Spread cereal mixture into prepared pan, pressing into an even layer. Place pan in freezer for 10 minutes or until firm.
Melt chocolate chips as directed on bag. Add corn syrup; stir until blended. Spread over cereal mixture; sprinkle evenly with nuts. Refrigerate 1 hour to firm.
Lift fil by ends onto cutting board. Cut crosswise into 10 strips, then cut each strip into 6 bars.
Nutrition info, per bar:
89 cal, 2 g pro, 11 g car, 0 g fiber, 5 g fat (3 g sat fat), 4 mg chol, 61 mg sod.