This is more melting and mixing than baking but its still a winner in my eyes! In the interests of finding some quick and easy recipes (and one where I can use peanut butter….), I found this one courtesy of Barefoot in the Kitchen so all credit to Mary Younkin. She has some other great recipes and fab photos of some road-trips in the US you should check out!
- 0.5 cup crunchy peanut butter
- 0.235 cup honey
- 0.25 cup unsalted butter
- 0.75 cup chocolate chips – I used half milk chocolate and half dark chocolate
- 3 cups rice krispies (I guess you could also use cornflakes or coco pops for extra chocolatey!)
The good thing is there is no need to preheat the oven today – hurrah! You will need to line a square cake tin (8 x 8 was recommended) although I used my silicone one so I knew it would be easier to get out at the end!
Put all the ingredients (except the rice krispies) in a heatproof bowl and melt in the microwave – I did this in 30 second increments so it didn’t overdo or burn the chocolate but it took about 90 seconds in total to fully melt.
Next either pour this onto the rice krispies or vice versa – depending on the size of your heatproof bowl – and mix well until everything is all combined and the rice krispies are coated.
Pour the mixture into the tin (or in my case silicone ‘tin’) and level it out then put it into the fridge until its set – an hour or two should be enough. Slice into whatever size bars or pieces you like and….eat!
These were so easy to make and so yummy too. Definitely one to make if you are a little short on time but still want a delicious treat!