White Chocolate Peanut Butter Krispies Aka Cat Puke Recipes

CHOCOLATE PEANUT BUTTER KRISPIE TREATS

Steps:

• Line an 8x8-inch square baking pan with parchment paper or foil, and set aside.
• Add the marshmallows to a large microwave-safe bowl and heat in 30 second intervals, stirring after each one, until completely melted.
• Add the melted butter, peanut butter, and vanilla, and whisk until combined.
• Add the Rice Krispies and mix until completely coated.
• Spoon the mixture into the prepared pan and spread out. Press firmly into a packed, even layer.
• Add the chocolate and peanut butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Pour the chocolate over the Rice Krispie layer and spread out evenly.
• Refrigerate until set - about 30 minutes. Cut into squares, serve and enjoy!

WHITE CHOCOLATE PEANUT KRISPIES

Steps:

• Melt chocolate in a double boiler or in the microwave, being careful not to over cook.
• Stir in peanut butter, blend well.
• Mix with other ingredients until well blended.
• Drop by teaspoonfuls onto waxed paper. (about the size of a small walnut).
• Let stand until set.

CRISPY WHITE CHOCOLATE PEANUT BUTTER BARK

Steps:

• Line a baking sheet with parchment paper.
• Melt white chocolate in a saucepan over medium-low heat, stirring constantly until the chocolate is melted, about 5 minutes. Remove from heat and stir in peanut butter.
• Place crispy rice cereal in a large bowl. Pour the chocolate mixture on top and stir until combined.
• Spread the mixture onto the prepared baking sheet. Place in the refrigerator until firm, about 1 hour. Break into pieces by hand.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

WHITE CHOCOLATE PEANUT BUTTER KRISPIES (AKA CAT PUKE)

Steps:

• In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.