3/4 c sugar
3/4 c golden cane syrup or white corn syrup
OR 3/4 scant c honey in their place
1-1/4 c peanut butter
6 c rice krispies
2 c semi-sweet or milk chocolate chips
Combine the sugars, syrup or honey and peanut butter in a heavy dutch oven. Heat, stirring constantly, just until it begins to bubble at the edges. Take off the heat and quickly stir in the rice krispies. Press the mixture evenly into a buttered 9 x 13 inch pan. Sprinkle the chocolate chips evenly over the top and press into the bars. The warm bars will melt the chocolate slightly and you can spread the chocolate with a knife evenly over the top (but I never bother with that). Score and cut into 1″ bars.
If you are going to double the recipe, one of those 17.3 oz jars of peanut butter measures out to be exactly 2 cups of peanut butter. I discovered this the hard way today while making rice krispy bars for Steffie’s housewarming party. 🙂
Gluten restrictions: Rice Krispies cereal contains malt flavoring, which is from barley, and barley contains gluten. Use Erewhon’s Crispy Brown Rice cereal instead; they make a gluten-free version without the malt flavoring.
Reduced sugar restrictions: 04/24/06: tested 1 c honey in place of the corn syrup and sugar. The texture of the bars were wonderful, but the bars were too sweet for me. The next time I make this, I want to use 3/4 c honey and 1-1/3 c peanut butter.
This is Aunt Kellie’s recipe.
