Chocolate-Covered Peanut Butter Crisp Squares

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The idea for these beauties was hatched when I made the Marshmallow Crunch Brownie Bars, which sport a chocolate, peanut butter and rice krispy mixture on top of gooey marshmallows. It’s insanely addicting and when making them, I have to refrain from just eating the topping straight out of the pan with a spoon. I decided that I needed to come up with a treat that combined the marshmallows, chocolate, peanut butter and rice krispies, and fast. I went back and forth between combining all of the ingredients together into the ever-popular treat squares, and making a peanut butter version that is then covered in chocolate. Sort of a la peanut butter cups. Now, peanut butter cups and Reese’s Pieces might be my favorite candies ever, so for that reason alone, I decided to go the chocolate-covered route.

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These are essentially peanut butter rice krispy treats, cut into small squares and then dipped in milk chocolate. You could get more fancy and shape the crisp mixture into small balls and then dip them in chocolate, creating a truffle. You could then drizzle them with a little melted peanut butter. Mmmm… I even thought about cutting up some peanut butter cups and mixing them into the squares, but in the end decided against it and went with the straight ingredients, but it’s something I may try in the future. Really, when you combine peanut butter and chocolate, little can go wrong!

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Chocolate-Covered Peanut Butter Crisp Squares

Ingredients:

1ยฝ Tablespoons butter

5 ounces (or ยฝ bag) marshmallows

ยฝ cup creamy peanut butter

3 cups crisped rice cereal


2 cups (1 bag) milk chocolate chips

2 Tablespoons vegetable shortening


Directions:

1. Grease an 8x8-inch pan. Set aside.


2. In a medium saucepan over medium-low heat, melt the butter. Add in the marshmallow and stir until melted. Add the peanut butter and continue stirring until completely melted. Remove from heat. Stir in the cereal until completely coated.


3. With buttered hands, press the mixture into the greased pan and place in refrigerator for at least 1 hour, or until set.


4. Remove pan from refrigerator, run a knife around the edges and turn out onto a cutting board. Cut into 36 squares.


5. Using either a double boiler or a microwave heating in 30-second intervals, melt the chocolate chips and shortening together until completely melted and smooth.


6. Working with one square at a time, drop a square into the chocolate and, using a toothpick, turn it over so it is completely covered in chocolate and then remove it to a baking sheet lined with a sheet of wax paper. Repeat with all squares.


7. Refrigerate until chocolate has set. Store in an airtight container in the refrigerator for up to a week.


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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

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