Wednesday, October 3, 2012

Chocolate, Caramel Peanut-Butter Toffee Rice Krispies: Layers of Goodness

Chocolate, Caramel Peanut-Butter Toffee Rice Krispies Treats

Hi everybody :)

When I saw this recipe, one day while browsing the net, my first thought was, " oh my, layer of goodness in one bar!" And the best part about it is, no heating up the oven to make these. It has been pretty HOT here lately. I know the calendar says it's Fall, but I'll be really glad when that Fall weather kicks in over here. Alas..until then I bring you these no-bake treats. Lets get it started...

Chocolate, Caramel Peanut-Butter Rice Krispies Treats adapted here


3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows (6 cups)
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1 1/2 cups peanut butter, divided
12-ounce bag semisweet or dark chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
1/2 cup toffee bits or peanut butter cup minis


Butter a 9- by 13-inch pan and the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted.

When completely melted and smooth, stir in vanilla. 

Turn off heat and stir in cereal until completely coated; the mixture will be sticky.

Pour into buttered pan. Coat hands with butter and press in mixture firmly.

Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth.

Add 1 cup of the peanut butter to the caramel and stir until completely blended.

Pour onto the chilled Rice Krispies mixture and spread to the edges.

Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth.

 Pour chocolate mixture over caramel layer, spreading to the edges in an even layer.

Sprinkle on toffee bits.

Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled. Yields: 14 servings

What I Did and/or Think: I'm a sucker for sweet, I know. I couldn't resist adding yet another layer of goodness to these bars, (like they needed another one..) I added a toffee layer, that was the only changes I made to the recipe.

The Taste: With all that goodness going on, these bars were deliciously sweet. Caramel, chocolate, peanut butter and toffee on top of rice krispies, what's not to love? That being said, these are meant to be shared. So go make some today and share the love :)

Oh by the way, I almost forgot... this is another great what... REPEAT!

ENJOY! Come again...

Linked to:
Sweets for Saturday # 89 @ Sweet As Sugar Cookies
Whatever Goes Wednesday #137
Cast Party Wednesday # 61 @ Lady Behind the Curtain

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