1/2 cup light corn syrup
1/4 cup brown sugar
1 cup peanut butter (either crunchy or smooth)
1 (12 ounce) package, semi-sweet chocolate chips
6 cups crispy rice cereal
Butter a 9"x13"x2" baking dish and set aside.
Pour the rice cereal into a large mixing bowl. Then, in a medium sized saucepan, combine the first four ingredients over medium low heat. Stir constantly until the mixture is fully combined and the chips are completely melted. Pour this mixture over the rice cereal and mix until all of the cereal is completely coated with the chocolate mixture. I find it's easier to use two large spoons and toss the mixture like you are tossing a salad. Quickly, pour the mixture into the prepared baking pan.
If desired you can melt an additional cup of chocolate chips and drizzle on top.
Chill for about 1 hour and cut into small squares.
Thanks go to my friend Nancy G. for the inspiration for this recipe for Rice Crispy Bars. The addition of chocolate and peanut butter give a different twist on this old favorite.
Here is a cooking tip that you can use for this recipe or any recipe that you need to measure something sticky or gooey like peanut butter or corn syrup. Pour just a small bit (a few drops) of either melted butter, canola oil, or light tasting olive oil in the measureing cup and then add your sticky ingredient. It will slide right out when you pour it into your mixing bowl. Not only will you get a more accurate measure but your measuring cup will be easier to clean!
This recipe is pretty forgiving. You can use any kind of peanut butter as well as any brand of puffed rice cereal.
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