NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
NO BAKE PEANUT BUTTER COOKIES II
I got this recipe from my Grandmother. They're very easy to make and very good.
Provided by Karla
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 48
Number Of Ingredients 5
Steps:
- Cook over medium heat the white sugar and the corn syrup for one minute. Remove from heat and add the vanilla, peanut butter and crispy rice cereal.
- Drop by teaspoons onto wax paper. The cookies will be slightly soft when done.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.8 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 7.2 g
PEANUT BUTTER-MILK CHOCOLATE RICE KRISPIES® BALLS
A mixture of Rice Krispies® cereal, peanut butter, and powdered sugar is molded into balls and dipped in melted milk chocolate--in other words, the best homemade candy you ever did have.
Provided by Jessie Sheehan
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Line 2 cookie sheets with parchment paper.
- Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
- Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
- Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
- Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
- Let them set up, about 40 minutes.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 25.4 g, Cholesterol 11.4 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 185.2 mg, Sugar 21 g
NUTTY RICE KRISPIE COOKIES
My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a medium saucepan over medium heat, bring the corn syrup and sugars to a boil, stirring occasionally.
- When the mixture has reached a boil, remove it from the heat and stir in the vanilla and peanut butter. Stir until fully incorporated. Pour this mixture over the Rice Krispies and stir until they are all coated.
- Pour the mixture in the prepared pan and smooth into an even layer. Drizzle with the melted peanut butter chips. Cool completely before cutting and serving. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
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- Preheat oven to 375° and line two baking sheets with parchment paper. In a small bowl, sift together all-purpose flour, baking soda, and salt. Set aside.
- In a stand mixer (or a large bowl with a hand mixer) beat together butter, peanut butter, vanilla, and both sugars until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl with a spatula between each well incorporated egg.
- Add the flour mixture one large spoonful at a time and mix until just combined. A bit of stray flour is fine, because you’ll be mixing in more stuff. Using a stiff wooden spoon or rice paddle (my personal favorite mixing tool), gently stir in your chocolate chips and 1 1/2 cups of the Rice Krispies.
- Using a 2 tbsp cookie scoop, scoop up balls of cookie dough. Dip each ball into the remaining 1/2 cup of Rice Krispies cereal to get some rice on the top for prettiness and texture. Place balls of dough on the parchment lined baking sheet, leaving a couple of inches between each ball to leave room for spreading.
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