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Posted by on Aug 29, 2013 in Desserts | 0 comments

Fudge Filled Peanut Butter Rice Krispies (A.K.A. ‘Crack Krispies’)

Want to know what is better than chocolate and peanut butter?

Chocolate + peanut butter + butterscotch.

The butterscotch takes this dessert to the next level.

I tried to fight the craving I had for these. But then I felt like I owed it to you guys to make them and blog about it. And the doorman downstairs who always gives Ob and Marley a treat…I’ve been meaning to thank him with baked goods (only these aren’t baked, but you know what I mean). You guys all deserved these treats.

I have to give the people what they want.

Only…I ate most of them straight from the pan before I could snap some decent photos. So you only get 2 photos in this post (a testament to how fantastic these truly are). And the doorman probably wouldn’t have liked them. He looks like more of a brownie guy anyways.

 

I can’t decide if I need 1 more batch of these or an intervention.

Fudge Filled Peanut Butter Rice Krispies (A.K.A. ‘Crack Krispies’)

Ingredients:

  • 1 cup peanut butter
  • 1 bag butterscotch morsels
  • 8 cups rice krispies cereal
  • 1 bag semi-sweet chocolate morsels (12 oz. bag)
  • 1 cup powdered sugar
  • 4 tablespoons butter
  • 2 tablespoons water

Directions:

  • Melt 1 cup peanut butter and 1 bag butterscotch morsels together for 2 1/2 minutes in the microwave.
  • Mix melted peanut butter mixture with 8 cups rice krispies.
  • Spread 1/2 of mixture into a 13×9 pan and place pan in the refrigerator.
  • Melt bag of chocolate morsels, powdered sugar, butter and water together for 2 1/2 minutes in microwave. Stir.
  • Spread evenly over chilled cereal mixture.
  • Top with remaining cereal and chill for at least 1 hour (I usually let them chill for 2-3 hours, depending on my level of self control).
  • Cut and serve (you can eat these cold or at room temperature).

P.S. These have cereal in them, so feel free to make them for breakfast.

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