This is a family favorite that I’ve been making and enjoy for many years.

Many, many years.

But, a month ago I probably wouldn’t have posted them, because they aren’t exactly “healthy,” whatever that means. But, as you know, I’m so over that. Don’t get me wrong, I have not thrown nutritious eating out the window. In fact, yesterday, I had a big ol’ bowl of oatmeal for breakfast, a lovely salad with lots of spinach for lunch, and whole wheat pasta with avocado cream sauce with lots of zucchini and yellow squash on the side for dinner. And then, I had one of these for dessert. Balance is a beautiful thing.

And, it took me forever to find the corn syrup in the grocery store. It’s something I almost never use, so I had no idea where it would be located. But, fortunately, I found it. Just so you know, it’s by the pancake syrup.

Peanut Butter Rice with Chocolate Topping

These delicious treats are very quick to make and can be kept in the fridge for several days.

1 cup sugar

1 cup light corn syrup

1 1/2 cups peanut butter

1 teaspoon vanilla

6 cups rice crispies

12 oz chocolate chips

6 oz butterscotch chips

1/2 cup butter.

Please rice crispies in a large bowl. Heat sugar and corn syrup in a small saucepan over medium heat until they come to a boil. Boil for one minute, stirring regularly. Remove from heat and stir in peanut butter and vanilla. Pour sugar/pb mixture over rice crispies. Press mixture into a 9×13 pan (a larger jelly roll pan may also be used, the result will just be slightly thinner). Melt chocolate, butterscotch, and butter in a small saucepan over low heat. When everything it melted, pour the mixture over the rice crispies. Spread evenly. Refrigerate until chocolate hardens. Serve and enjoy! 

No shame in using the same saucepan to melt the chocolate as you did to heat the sugar/corn syrup. No shame at all.

 

Chocolate + peanut butter + sweetness + chewiness + crunchiness + sweetness =perfection