Following the standard Rice Krispie recipe, I simply added about 1/2 cup of each of the chips once I was mixing in the Rice Krispies. The chips did "clump" a little in certain places - but it worked out well because one of my boys isn't a huge fan of chocolate so I was able to give him a square without a whole lot of chocolate. After talking to a friend of mine, she was telling me how her grandmother made something simliar but would melt chocolate, peanut butter, and butterscotch chips together and then pour on top of the treats once they were in the pan - that is certainly an option too!
Peanut Butter Dark Chocolate Rice Krispie Treats
Serves 12
Original Rice Krispie Treat courtesy of Kellogg's
3 tablespoons butter or margarine
1 package (10 oz) regular marshmallows or 4 cups miniature marshmallows
6 cups Kellogg's Rice Krispies cereal
1/2 cup peanut butter chips
1/2 cup dark chocolate chips
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg's Rice Krispies cereal, the peanut butter chips, and the dark chocolate chips. Stir until well coated and combined.
Using buttered spatula or wax paper evenly press mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
To microwave, in a microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow above steps to finish.
Notes from Kellogg's:
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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