Given the hot weather, I’ve come to appreciate “no-bake” cookies more than ever and have been experimenting with new recipes. Since my favorite no-bakes always seem to involve Rice Krispies, I consulted with Katrina, an expert on the subject! Between the two of us, we’ve made loads of different varieties (including Chipotle Rice Krispies Treats) but there was one version neither of us had tried made with peanut butter and melted white chips. We decided to make the recipe this weekend, and because we’d been having another discussion regarding French burnt peanuts and how to use them in recipes, we decided to incorporate some of those.
The treats themselves were good, but the French burnt peanuts didn’t work so well. They weren’t horrible, but they didn’t do anything to enhance the recipe. If anything, their hard, crunchy texture detracted from it.. Still, it was a good excuse to buy some. If you have any other ideas for using French burnt peanuts, let me know. In the meantime, here’s the recipe made without them. Looking at the picture and thinking about the texture, I’m thinking Crunch Berries might have been more suitable….
Peanut Butter Krispies Treats
10 oz bag white chips
1 cup peanut butter
4 cups Rice Krispies
Some roasted peanuts (preferably, not French Burnt, though Katrina tried Boston Baked Beans and they were okay)
Line an 8 inch square pan with foil and spray it with some cooking spray. In a large microwave-safe bowl, combine the white chips and peanut butter. Microwave at 50% power for two minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in the cereal and the nuts of choice. Transfer to the pan and chill under set. Cut into large squares.
French burnt peanuts aside, these are a nice change from the usual Krispies treats and kind of fun to make.