Peanut Butter Rice Krispie Treats
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g rice krispies/snaps ((ยฃ0.90/3)=(ยฃ0.30))
- 150 g peanut butter, runny ((ยฃ1.50/2)=(ยฃ0.75))
- 200 g melted milk chocolate (milk or dark chocolate) ((ยฃ1.00))
- 6 tbsp honey
Method
- Line a rectangular dish with some cling film. I used a 10 inch by 7 inch glass dish or for thicker slices use an 8 inch by 6 inch dish.
- Add the honey and peanut butter into a large microwavable bowl. Place in the microwave for 15 seconds on a medium heat to loosen and then mix together.
- To that, pour the rice crispies into the bowl and mix together until all is combined.
- Then pour the mixture into the lined dish and spread out evenly. Pack in tightly by adding some pressure by pressing firmly using a solid object (I used a glass measuring jug) into the dish.
- Heat the chocolate in a glass bowl placed over boiling water until melted. Pour the melted chocolate into the dish and spread using a spatula.
- Place in the fridge for a couple of hours, or if you are in a rush place in the freezer for 1 hour and the crispy treats are ready to eat. Slice into squares and enjoy!