No-Bake Peanut Butter Rice Krispies CookiesI love Saucepan Peanut Butter Cookies! They’re one of my all-time favorite cookies, and I don’t think I’ll ever get tired of them. I’d often wondered how they would be if rice krispies were substituted for the corn flakes, so of course I had to try this recipe.

These bars contain brown sugar and vanilla extract, which the corn flake cookies don’t, but the flavor is very similar. They’re a little harder to smoosh into the pan than they would be to drop as a cookie. Be sure to work quickly once you stir in the vanilla and rice krispies so they don’t set up before you get them in the pan.

I liked these and probably would have eaten the entire pan before the day was out — but I didn’t. Instead, I sent a good chunk of them to school with The Pretty One. See? Occasionally I can be a responsible adult!

No-Bake Peanut Butter Rice Krispies Cookies

from Mad Hungry, by Lucinda Scala Quinn

Stuff you need:

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter [Regular peanut butter, creamy or chunky – your preference]
2 teaspoons pure vanilla extract
4 cups Rice Krispies

Now what?

Line a 9 x 13-inch baking pan with wax paper or baking parchment.
Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine.
Quickly stir in the vanilla and Rice Krispies.
Working quickly, spread into the lined baking pan.
Cool and slice into squares.

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