Chocolate Peanut Butter Rice Krispie Treats

I must be in the mood for layered foods today. Here's a great little snack that combines three crave-worthy ingredients: chocolate, peanut butter, and rice krispies.

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup water

1/4 cup corn syrup

1/4 cup sugar

1 3/4 cup Rice Krispies

3 Tbsp butter

Pinch salt

5 oz milk chocolate

1 cup creamy peanut butter

4 oz bittersweet chocolate

1 tsp corn syrup

4 Tbsp butter

Combine water, 1/4 cup corn syrup, and sugar in a small saucepan. Cook to the soft ball stage (see here for directions: link).

While syrup is heating up, cut 3 Tbsp butter into small cubes. Put Rice Krispies into a medium bowl. Line a 8" or 9" square pan with foil and spray lightly with non-stick spray.

When syrup has reached the correct stage, quickly stir in butter and salt. Pour over Rice Krispies. Press into the bottom of the foil-lined pan.

Combine peanut butter and milk chocolate in a small saucepan. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.

Pour peanut butter mixture over Rice Krispies. Spread evenly. Place in refrigerator.

Combine bittersweet chocolate, remaining corn syrup, and remaining butter in small saucepan. Cook until chocolate is melted and mixture is smooth.

Pour over peanut butter mixture. Spread evenly.

Return pan to refrigerator for an additional 1-2 hours. Let sit for 10 minutes. Cut into squares.

Store squares in refrigerator.

Macadamia Honey Bars

Although these bar cookies are a bit bland in the appearance department, they have a nice honey flavor that complements the macadamia nuts very well. If I make them again I think I will double the crust so it is thicker. My rating: 3.5 out of 5.

Macadamia Honey Bars

1 1/3 cups flour

1/4 tsp salt

1 cup sugar, divided

1 cup butter, divided

1 egg

6 oz macadamia nuts

1/4 cup honey

2/3 cup heavy cream

Combine flour, salt, and 1/4 cup sugar in a medium bowl. Cut 1/2 cup butter into mixture until crumbly.

Beat the egg in a small bowl and then add to mixture. Continue cutting the mixture until well-combined.

Grease a 9x13 pan. Press dough evenly into the pan. Bake at 350 degrees for 20 minutes or until very lightly browned.

Chop macadamia nuts into small pieces but don't pulverize them. Spread them in a single layer on a pan and bake for 6 minutes.

Place remaining 1/2 cup butter into a medium saucepan on medium heat. Once butter has melted, add 3/4 cup sugar, honey, and cream.

Stir occasionally until mixture reaches the medium-ball stage (240 degrees). I prefer not to use a candy thermometer. Keep a bowl of cold water near the stove and occasionally drop a small spoonful of the topping into the water. Use your fingers to squish the topping and see how hard it is. When it is done, you should be able to form a ball that can be squished but isn't overly soft.

Stir macadamia nuts into topping and pour over crust.

Bake at 350 for an additional 5 minutes.

Allow to cool at room temperature for 2 hours.