Peanut Butter Chocolate Rice Krispie Bars with Olive Oil by Jessie Sheehan
Sautéed Mushroom Polenta Toasts with Oooomami Sauce
February 16, 2021
Peanut Lemongrass Eggplant “Caponata”
February 24, 2021
Peanut Butter Chocolate Rice Krispie Bars with Olive Oil by Jessie Sheehan
This recipe for Peanut Butter Rice Krispie Bars take the regular ol' Krispie treat to the next level! loaded up with peanut butter and olive oil and then topped with a chocolate peanut butter ganache, these treats are an indulgent snack that's completely worth every bite!
Makes ONE 8" square tin of treats
Ingredients
Directions
To make the base, grease an 8x8x2-inch pan with Colavita olive oil, cooking spray or softened butter and line with a sheet of parchment paper that extends over two sides of the pan.
In a large saucepan, over medium high heat, combine the sugar and corn syrup and cook just until the sugar melts and the mixture begins bubbling in the center, stirring periodically with a flexible spatula. Once bubbling, remove from the heat and stir in the oil, peanut butter, salt and vanilla.
Stir in the puffed rice cereal and once evenly coated, transfer to the prepared pan. Place a piece of plastic wrap over the pan and press down lightly on the cereal mixture to evenly flatten.
To make the topping, combine all of the ingredients in a medium microwave-safe bowl and microwave on high in 50 second bursts, stirring after each until melted and smooth (in my microwave the chocolate is melted in one burst). Alternatively, you can do this on the stovetop over medium heat in a medium sized saucepan, stirring occasionally.
Pour the topping over the bars and using a small offset spatula or butter knife, spread to evenly coat. Chill in the refrigerator until set, about an hour, and serve cold or at room temp.
Bars will keep up to a week in the fridge covered in an airtight container.
Shop this recipe
Ingredients
Directions
To make the base, grease an 8x8x2-inch pan with Colavita olive oil, cooking spray or softened butter and line with a sheet of parchment paper that extends over two sides of the pan.
In a large saucepan, over medium high heat, combine the sugar and corn syrup and cook just until the sugar melts and the mixture begins bubbling in the center, stirring periodically with a flexible spatula. Once bubbling, remove from the heat and stir in the oil, peanut butter, salt and vanilla.
Stir in the puffed rice cereal and once evenly coated, transfer to the prepared pan. Place a piece of plastic wrap over the pan and press down lightly on the cereal mixture to evenly flatten.
To make the topping, combine all of the ingredients in a medium microwave-safe bowl and microwave on high in 50 second bursts, stirring after each until melted and smooth (in my microwave the chocolate is melted in one burst). Alternatively, you can do this on the stovetop over medium heat in a medium sized saucepan, stirring occasionally.
Pour the topping over the bars and using a small offset spatula or butter knife, spread to evenly coat. Chill in the refrigerator until set, about an hour, and serve cold or at room temp.
Bars will keep up to a week in the fridge covered in an airtight container.