Right before youth group on Sunday I realized we should be celebrating my husband's birthday, as it was coming up that week. Eeek! I asked him what he was craving and he said "peanut butter." Awesome. I'm totally a fan (of my husband and of peanut butter). I quickly searched my favorite recipe blogs and found a large variety of delicious recipes. These peanut butter cup rice krispie treats stood out as the winner--quick and easy. HOWEVER, be prepared to dirty every pan in your kitchen.
But it's so worth it. Everyone was drooling over these (not literally, thank goodness!) Kids and adults will love these!
Yield: 24 squares (or cut into smaller bars for a yield of 48)
Prep Time: 20 minutes
6 cups Rice Krispies
1 bag (10.5-oz) marshmallows
¼ cup (2 ounces) unsalted butter
1-1/2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered OR 9 large Reese's cups, chopped
1 cup milk or semi-sweet chocolate chips
Butter a 9×13-inch pan and set aside.
Spray a large mixing bowl lightly with non-stick cooking spray. Measure the cereal into the large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated (using spoon sprayed with non-stick spray.) Pour into the prepared pan and use a buttered (or non-stick sprayed) piece of wax paper to press evenly into pan.
In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
Source: adapted from Brown Eyed Baker