Last night, Bill and I had our neighbor Keri over for dinner to thank her in advance for walking Bueller tonight while we’re up at school for the Lacrosse Kickoff Dinner. While planning the menu, I realized that a) I had to make a dessert, b) it needed to be simple, and c) I was basically out of butter… what could I make? Off I hurried to my Evernote recipe storehouse and out I came up with the recipe for Peanut Butter Crispies from Fly Through Our Window; it required a minimal amount of butter and I had the rest of the meager ingredients on hand: peanut butter, honey, rice cereal and mini chocolate chips – we had a winner! These were a cinch to throw together before I started dinner – which I’ll share tomorrow – and they turned out really yummy! They’re sort of melty, even when cooled, which adds a feeling of decadence to this simple dish with basic ingredients. Whip some up yourself this week and let me know what you think!
Peanut Butter Crispies
- 1 ½ Tablespoons butter
- 2 cups peanut butter
- ½ cup honey
- 4 cups rice cereal
- ½ cup mini chocolate chips
- Melt butter and peanut butter together in a large sauce pan over low heat. When they are well-combined, add the honey and stir until smooth.
- Remove mixture from the heat and fold in rice cereal until well-incorporated.
- Spread mixture in a 7″ x 11″ casserole dish and top with the mini chocolate chips, pressing to make sure they stick to the top.
- Refrigerate for at least 20 minutes before serving. Cut into squares or bars to serve. Store in leftovers in refrigerator.
These treats are easy to whip up in a hurry since they use just one pot and one dish. They’re less fluffy than traditional rice krispy treats since they don’t contain any marshmallow, but the peanut butter and chocolate taste is superb!