Friday, March 22, 2013

Chocolate Caramel Peanut Butter Rice Crispy Treats

I was doing a little spring cleaning on the blog and I found this blog post that somehow got overlooked.  I had intended to post it a couple of weeks ago.  Better late than never. 

Well, wrestling season is officially over.  We ended the season at the state tournament last month in Macon.  It was exhilarating and exhausting all at the same time.  (And I wasn't even the one who was wrestling!)  My wrestling son did extremely well - he finished 4th in the state!  

He had worked really hard to keep himself on weight during the season but after his last weigh out on Friday night, all diets were off.  (He started the weekend at 129 pounds and I he ended the weekend at nearly 135 pounds.)  Luckily, I had anticipated this drastic change in his eating habits (not my first wrestling season) and armed myself with chocolate caramel peanut butter rice crispy treats.  If that didn't satisfy his craving for something sweet, nothing would. 

Chocolate Caramel Peanut Butter Rice Crispy Treats
3 Tablespoons butter
10 ounce bag marshmallows
1 Tablespoon vanilla
7 cups Rice Crispy Treats
14 ounce bag caramels
2 Tablespoons water
1 1/2 cups peanut butter
12 ounce bag semisweet 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.

Place caramels in saucepan with water.  Heat on low heat until melted. 

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 ½ 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.

These traveled really well in a Tupperware container all the way to the wrestling tournament.  What happened to them after the boys got a hold of them, I will not say.  I will tell you that they were well received. 

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

You don't have to be a wrestler to appreciate these chocolate caramel peanut butter rice crispy treats.  Trust me.


No comments:

Post a Comment