White Chocolate Rice Krispie Treats With Candied Peanuts
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
20 rice krispie's
- Serves:
- 20
ingredients
- 3 tablespoons salted butter
- 3 1⁄2 ounces white chocolate, finely chopped
- 1 cup candied peanuts
- 10 ounces marshmallows, snipped in half or 10 ounces mini marshmallows
- 6 cups Rice Krispies
directions
- Spray or lightly-oil a 13 x 9 inch rectangular pan.
- In a large saucepan, melt the butter over low heat. Add white chocolate and stir until melted.
- Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.).
- Remove from the heat and add the candied peanuts and Rice Krispies until well combined. A rubber spatula or flexible pastry scraper works best.
- Scrape into the prepared pan and smooth the top, let cool.
- Serving and Storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.
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RECIPE SUBMITTED BY
I am a college student studying History at a University here in Portland. I live with my fiance and our adorable Rottweiler, Minnie.
My oldest favorite cookbook is my moms ragged old copy of The Joy of Cooking; For its amusing illustrations and thoroughness.
I especially like Mark Bittman's new revised How to Cook Everything as it is much less intimidating and more practical than Joy of Cooking. My very favorite cookbook of all is Pie by Ken Haedrich.
While I adore baking, cooking is still a bit difficult for me. I have the worse time getting several dishes on the table at once while still hot.
I'm known for my baked goods like brownies cakes and pies, and for my fantastic burritos which I have never written down a recipe for.