I think deep inside we are all kids, big or little. For some, it isn’t so deep! And there are certain dishes that bring out the kid in all of us.
Whether it’s Sloppy Joes, ice cream cones, anything with sprinkles, or even good ole chicken fingers, we can’t say no to the treats and meals that brought us joy as children. I contend that the Rice Crispy (or am I allowed to write Krispy?) Square is just such a treat. A good gooey treat, I will still happily reach for one, despite being…XX years old!!
There are a few tips in making a successful batch. One of them is plenty of grease. By this I mean, I spray the pot, the silicone spatula or spoon, and my hands when I’m patting the ‘batter’ into the paper lined baking pan. Another one: Don’t squish the mixture too firmly in. An over-packed baking panful will result in a dense, tough square. Very hard on the jaws! So go gently when pushing everything down.
The recipe I’m sharing today has a couple of additions which we already know work wonderfully together: peanut butter and chocolate! Of course, if there is a peanut allergy, substitute any nut butter that is safe for your family, or even tahini. I’ve use hazelnut butter, sunflower seed butter, and tahini with fantastic results. When it comes to the chocolate chips, I go mini. Seeing all the little freckles of chocolate makes these even more endearing.
It’s such an easy recipe, that getting the kids to come in and help is a given. Between the gentle stirring of the marshmallows, or the pressing down into the pan, or even the sprinkling of the final amount of chocolate chips on top are all jobs perfect for kids of all ages. Which again, we’ve decided that we are. Kids, that is.
Hope you find this recipe a fun one. If you have a few in your family, these won’t last. If however, your home is like mine, with only one or two in it, feel free to make the batch and share. Such a tasty way to say hi to your neighbours. Even if it is with a care package and note left on the doorstep. As I am writing this, we are in the throes of the Covid-19 virus, and everyone is being admonished to social distance. These means absolutely no close contact with anyone. Everyone is doing their part to ensure that the virus gets contained. But that doesn’t mean that we can’t think of our friends and neighbours, whether using Social Media technology, or with the phone. And for us personally, it means dropping off groceries and meals to Jim’s parents, leaving the goods by the front door, and a phone call to let them know it’s there! Take care, wherever you call home.
Love Jen
Peanut Butter and Chocolate Chip Rice Crispy Squares
We're all big kids when it comes to Rice Crispy Squares. And when peanut butter (or any nut butter) and chocolate chips join in, well who can say no!!
Ingredients
- 4 Tbsp butter
- 1/2 cup peanut butter or any nut butter, even tahini
- 8 cups plus two cups mini marshmallows
- 6 cups Rice Krispy cereal
- 1/2 tsp kosher salt
- 1/2 cup plus 2 tbsp mini chocolate chips
- 2 tsp Maldon or any large flake salt for garnish
Instructions
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Line a 9 x 9 (23 x 23 cm) baking pan with parchment paper, by overlapping two long strips going in both directions so that all sides are covered. Spray all sides with veggie spray and set aside.
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Set a large pot over low heat on the stove. Melt the butter. Once the butter has melted add in the peanut butter and stir to completely soften the peanut butter. Then take the veggie spray and spray the sides of the pot as well.
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Add in the 8 cups of mini marshmallows, stirring constantly. You may also find it advantageous to spray your spatula or wooden spoon.
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Once the marshmallows are JUST melted, remove the pot from the heat. Stir in the cereal and salt until just combined. Add in the remaining 2 cups of mini marshmallows. Stir them through roughly, and then add the 1/2 cup of chocolate chips and give it all a few more good stirs to get the chocolate spread around.
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Spoon the mixture into the prepared pan. Spray your hands and push down gently and evenly. Avoid pushing down too far, this will result is a dense and tough square. Take the remaining chocolate chips and the flaked salt and sprinkle these evenly over the top. If you want, you can tap them down, but they may start melting depending on how warm the top still is. Be careful. Maybe leave well enough alone!
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Set the pan aside to cool completely.
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Once completely cooled, lift out the squares using the parchment paper over hangs. Cut four long rectangles. Cut each rectangle into five squares. Voila, you're done!
Recipe Notes
Store in a sealed container for three days. Do not freeze, they will be hard even when thawed.
Janette DeBartolo
There’s no instructions for the peanut butter!!! What am I supposed to do with it? Eat it on the side!?
Jennifer
Hi Janette, Haha, you made me laugh. And then I had to check the recipe and yes, you are right, I managed to leave out the peanut butter, duh! Add it in right after the butter has melted. Thanks for pointing it out. Have a great day, Love Jen
Nonna
Step two says it.
Jennifer
Hi there, I’m not sure what you are referring to. Please clarify.