RECIPES AND MORE FROM AN URBAN KITCHEN

Tuesday, March 6, 2012

Peanut Butter Rice Krispie Treats


Rice Krispie Treats are the first things I remember ever making. As a kid, they're practically all I ever wanted to eat, and I can still recall with startling clarity that first time I stood dwarfed at my mother's huge stove, standing on a step stool, stirring the sticky pot of cereal, marshmallow, and butter, to miraculously make a sum that was so much bigger than it's parts. It seemed like magic to me at the time, like a mysterious alchemy that ended in the most delicious treat, perfect parts chewy and crunchy. My tastes have now grown up a bit, but I still can't resist the occasional Rice Krispie Treat splurge, whether I make my own batch at home, or pick up a post-lunch brown butter version at Peels.

When I stumbled across a healthier recipe for the treats that was vegan, gluten-free and incorporated peanut butter, I was sold. Peanut butter? No fatty butter? Sounded too good to be true. Thankfully I was proven wrong once I took a bite of the quick batch I made one weekday night and tasted the results. They were even better than my childhood favorites, and probably had half the calories. I can now safely say that I will never make the regular kind again. My one caveat? Unless you wrap them in plastic, they don't stay as chewy as the originals given 24 hours or so, so they're best eaten the day they're made. But that's kind of a good problem, wouldn't you say? xo


Peanut Butter Rice Krispie Treats
From Food & Wine, March 2012
Ingredients:
3 tablespoons coconut oil, plus more for greasing 
One 10-ounce bag marshmallows 
3/4 cup creamy peanut butter 
7 ounces Rice Krispies Gluten Free with Brown Rice (6 cups)

Directions:
Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve. 

9 comments:

  1. Sounds so easy, I'll give it a try!

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  2. I love rice krispie treats! This is a great variation on the original - gotta try this for sure! :)

    xoTheresa

    The Habit

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  3. Hi Carol,

    I follow your blog all the time and I love the recipes you post! Everything always looks so delicious :)

    Just wanted to check with you if you used vegan marshmallows for this recipe? Generally marshmallows have gelatin in them, which is made from animal hides and bones. Agar is a good substitute if you are making things like vegan jello.

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    1. Hi! I didn't know that--thanks for the heads up! Will definitely pick up some agar for next time and see how it does!

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  4. I've just looked in my fridge and realized that I have both cereal and peanut butter...very tempted right now to run off to the supermarket this weekend and buy some marshmellows so that I can make these. Anything that has peanut butter in it, usually has be sold! Thanks for the tip and the recipe xx

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    1. Agreed! Peanut butter makes (almost) everything better! Thanks for reading!

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  5. yum! what a great idea - give these a little bit of a salty kick, which is just the thing i like in my desserts. thanks!

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    1. You actually just reminded me that I had meant to add a tablespoon of coarse sea salt but completely forgot! Ah well--next time!

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  6. this is such a simple concept, and yet, like many things simple, utterly genius and beautiful! as one with an intense love for both peanut butter cookies and rice krispies, well, this is just the natural progression.

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