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When Kellogg's reacted to spectacular sales of its Rice Krispies Treats with two new varieties of the popular and addictive snack, TSR got on the case. It seems we've all tasted the original Rice Krispies Treats. The homemade version is the next homework assignment in Cooking 101, after learning how to boil water. And the Kellogg's store-bought packaged version has been available to the lazier of us for several years now. This variety, however, puts that whole Reese's "You got your peanut butter in my chocolate" thing to work. The crunchy bar has just a touch of nutty essence that builds nicely on the other familiar flavors. But don't be fooled by that dark "chocolatey" coating on top. It's not actually chocolate, but rather a melt-resistant custom blend of cocoa and...stuff, that tastes a lot like chocolate; and which happens to work better for the product from a manufacturing, shipping, and shelf-life point of view. But here in TSR land, we don't have to worry about those things. So get ready to walk on the wild side people, as we step up to the microwave and melt some real chocolate chips for topping our cinch of a crunchy clone this week.
1 tablespoon margarine
3 tablespoon peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray
1. Combine margarine, peanut butter and salt in a large
saucepan over low heat.
2. When peanut butter and margarine have melted, add marshmallows and vanilla
and stir until marshmallows have
melted. Remove from heat.
3. Add Rice Krispies and stir until cereal is
well-coated with the melted marshmallow mixture.
4. Spray a 9x13-inch baking dish with a light coating of
non-stick cooking spray. Pour the Rice Krispies mixture
into the dish and, using wax paper or lightly greased
hands, press down until it's flat in the
dish. Cool.
5. Prepare the topping by pouring the chocolate chips
into a glass dish. Microwave for 2 minutes on 50% power.
Stir gently. Microwave for an additional minute on 50%
power. Stir gently once more until smooth. If the mixture
hasn't completely melted, zap it again for another 30
seconds.
6. Use a spatula to spread a thin layer of chocolate over
the top of the Rice Krispies mixture. Cool at room temperature (at least 72 degrees), or chill until firm.
Slice into 16 bars.
From: http://www.topsecretrecipes.com
Makes 16 bars.
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