Peanut Butter Rice Krispy Treat Ice Cream Sandwiches Recipes

PEANUT BUTTER RICE KRISPIE TREATS RECIPE

Steps:

• Line the bottom and sides of an 8x8-inch baking dish with parchment or wax paper, set aside.
• In a large non-stick pot set over medium-low heat, add the oil or butter. Once melted add the mini marshmallows. Stir every minute or so until they have melted completely.
• Stir in peanut butter, then remove from heat. Stir in vanilla extract and salt, mix until thoroughly combined. Fold in rice cereal, coat evenly.
• With a rubber spatula, stir continuously until the mixture becomes smooth and shiny. Remove from heat and mix in salt and vanilla.
• Pour the mixture into the prepared pan and press with the spatula to create a dense, even layer.
• In a double boiler or a microwave safe bowl, melt chocolate until smooth. Spread over the top of the bars. Sprinkle with additional salt, if desired. Place in the refrigerator to chill for 10-20 minutes before cutting and serving.

RICE CRISPY ICE CREAM SANDWICH BARS

Steps:

• Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal. Press cereal mixture into the bottom of a 9x13-inch baking dish. Cover and freeze until firm.
• Cut cereal mixture in half, crosswise. Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich. Cover and freeze again until firm.
• Cut sandwich into bars and serve or wrap individually with aluminum foil.

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
• In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
• Once melted, remove from the heat and stir in the Rice Krispies.
• Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
• Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
• Once almost melted, stir until smooth and stir in the vegetable oil.
• Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
• Cut into squares and store in an airtight container at room temperature.

RICE KRISPIES ICE CREAM SANDWICHES

Steps:

• In a medium bowl, stir together corn syrup and peanut butter.
• Add cereal and stir until well coated.
• Press mixture firmly and evenly into a buttered 9"x13" pan.
• Place in freezer until firm, about 15 minutes.
• Cut cereal mixture in half crosswise.
• Spread one half with softened ice cream or frozen yogurt.
• Top with second half of Rice Krispie mixture to make one very large sandwich.
• Freeze until firm, about 2 hours.
• Cut large sandwich into 2" portions (using ruler again).
• Wrap individually in foil paper or freezer wrap and store in freezer until needed.