One of my favorite treats has to be peanut butter krispie bars.  The kind that are dense and rich and topped with a luscious layer of chocolate.  I never learned to make them as a method of self-preservation.  But recently, I threw caution to the wind and developed my own recipe for these sinfully delightful (and naturally wheat and dairy free) treats.  Inspired by a combination of the traditional dense bars, but with the unexpected pop of marshmallow bites, these may be the best bars I have ever made.

While these do whip up quickly, you do need a little patience since they need to cool completely (about 1-2 hours).   However, these delightful squares store reasonably well and can be made the night before.

Ingredients:

¾ cup Karo syrup

¾ brown sugar

1 cup creamy peanut butter

6 cups Rice Krispies

2 cups mini marshmallows

10oz dark chocolate chips

Process:

Lightly coat a 9”x13” pan with non-stick spray.  In a large pan, heat Karo syrup and sugar till it begins to lightly boil, stirring constantly.  Remove the pan from the heat and stir in the peanut butter till it is fully melted.  Add in Rice Krispies and marshmallows stirring quickly till coated evenly.  Pour into pre-greased pan and spread out evenly.  Melt chocolate chips in a small bowl (use 30 second increments if using the microwave or else use a double boiler).  Drizzle the chocolate over the Rice Krispies mixture, spreading with spatula till evenly coated all the way to the edges.

Let cool till chocolate is set, approximately 1- hours.  Cut into one inch bars and serve.  Bars can be stored for up to two days in an air tight container.

Love and just desserts,

Betty

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