Peanut Butter Rice Krispy Treats Topped with Ghirardelli Chocolate

By Chef Jeff Woodward, The Rogue Chef Branson

Ready in 20-30 minutes

Serves 15-18 treats

Ingredients

• 15 oz. marshmallows
• 1 – 1/2 sticks of salted butter
• 1 cup of peanut butter
• 7 cups of Rice Krispies
• 12 oz. milk chocolate chips
• 2 oz. butter

Preparation

1. In a large pan, melt 1 – 1/2 sticks of butter.
2. Add marshmallows.
3. Stir until melted.
4. Add peanut butter.
5. Mix thoroughly.
6. Add Rice Krispies. Mix thoroughly.
7. Press mix into a greased 9 x 13 pan.
8. Melt chocolate in a double boiler.
9. Add 2 oz. of butter when chocolate is about 3/4 melted. Turn off heat and continue to stir until completely melted.
10. Pour over pressed treats and spread evenly.
11. Cut into desired size and refrigerate.

Tips

• Cutting prior to refrigerating will make it easier to remove from pan.
• Use mini marshmallows for quicker melting.
• Use dark or semi-sweet chocolate, if preferred.

See the published recipe in the Branson Globe.