Friday, April 11, 2008

Chocolate Covered Peanut Butter, Chocolate and Marshmallow Rice Krispie Bars

Tell me the truth. You read that blog title, your jaw dropped and you started salivating all over your keyboard. It's OK. Understandable. Expected, even.

What follows is a recipe that heavily utilizes this recipe for the nuts-and-bolts, and holy crap, the recipe at that link alone should be enough to cover your keyboard in drool. And it should have been enough for me.

Alas, I rarely know when to leave well enough alone. I just made these a couple hours ago.

Chocolate Covered Peanut Butter, Chocolate and Marshmallow Rice Krispie Bars


6 cups of rice krispies (I use the Whole Foods brand brown rice krispies)

1 package of Dandies vegan marshmallows

1 cup of sugar

1 cup of brown rice syrup (and I guess corn syrup works too, but I've never used it)

1 cup of peanut butter

2 1/4 cups of chocolate chips


-Pour the rice krispies in to a big bowl.

-Cut the marshmallows in half and throw them into the bowl with the rice krispies. Mix it up with your hands so that the marshmallows are somewhat evenly distributed throughout the Rice Krispies.

-Add 1/4 cup of chocolate chips to the rice krispie/marshmallow mix.

-Stir together the sugar and brown rice syrup in a sauce pan over medium heat until it starts to bubble.

-Remove pan from heat and add the peanut butter, mix together well.

-Pour mixture over rice krispies and marshmallows and stir it in until there are no loose rice krispies (it may take a while and it will get pretty stiff)

-Put all of that into a 9x13 casserole dish or baking pan and press flat (but don't press really hard or it will get too dense).

-Now melt the remaining chocolate chips (2 cups) in a double boiler (I put the chocolate chips in a sauce pan and then put that in an old frying pan with water in it). Once the chips are melted, pour it over the bars and then spread it out with a spoon. If it doesn't fully cover, or if you want a thicker layer of chocolate on top, then melt more chocolate. You can always add more chocolate.

Put in the fridge for an hour or so and then eat 'em (but leave them out for a bit before you eat them, since they can be a pretty hard straight out of the fridge). Then have your friends eat 'em. But only your really good friends. Because, really, you're going to want as many of these for yourself as you can get.

This lil guy lasted a few seconds after I was done taking photos. Yum.

By the way, you can find a list of places (on-line and off-line) to buy Sweet and Sarah marshmallows here.

I bought mine at Fast and Furless in Minneapolis.

OK, I'm going to go eat another one now. Bye.


kaija said...

YUM, those look good- I bet a kitchen scissors would work instead of ripping the marshmallows apart- but I'm sure that way is more fun.

Kenonline said...

Just the photos of those little guys, are making me hungry!

Tofu Mom (AKA Tofu-n-Sprouts) said...

oh. I have no words. (Because there IS indeed drool on the keyboard).

herbivore said...

Have you ever had the sweet and sara pb smores? They are so good. I am so happy fast and furless is open! Did you go to the grand opening??

I have 3 3/4 full boxes of chex that I think could be donated to a similar cause...

Al said...

Thanks for the praise, everyone. Yeah, there are two little teeny tiny pieces left (and they'll vanish tonight). Self-restraint is not our strong suit when it comes to dessert.

Herbivore, yeah, we were at the opening of F&F. It was packed and crazy, but damn were those desserts delicious. I had two plates. Of dessert.

Let me repeat: Two plates of dessert.

I bought, in addition to two packages of marshmallows (because, shit, I obviously needed more dessert, right?), a smore (though I don't think mine was peanut butter) and yeah, they're amazing.

erin! said...

I can attest to how glorious these are. Does Al's prowess with combining the humble ingredients of peanut butter and chocolate have no end?

One quick idea: you can melt chocolate in the microwave. It has to be watched closely as it burns easily, but this method saves dishes, so worth a try: put chocolate in a microwave-safe bowl (if it's not chocolate chips, break it up a bit so it will melt faster.) Nuke in 15 second increments, stirring after each increment or until the chocolate is melted and smooth (usually about 45 seconds to a minute.) No shortcuts--you really do have to stir after every 15 seconds, or it will probably burn. Viola! Melted chocolate! Cool kitchen! Less dishes (and less pans)! Hooray!

mindy said...

I can vouch for the deliciousness. I am making these later today. Mark my words.

Al said...

Awesome. Just a little advice that I think we gave you before, they should sit out of the fridge for about 5 minutes to soften up just a bit. Anyway, have fun eating them!