Rich & Balanced Treats: Revamped Rice Krispies and Peanut Butter Bars
In this episode, I take two classic dessert recipes and elevate them with some simple but game-changing twists. Learn how to make Browned Butter Rice Krispy Treats and Dark Chocolate Peanut Butter Bars that are rich, balanced, and perfect for a more discerning palate. These aren't your typical one-note sweet treats—they're full of deep flavors and the perfect touch of salt.
Browned Butter Rice Krispy Treats
Ingredients:
6 tablespoons unsalted butter
10 oz bag of mini marshmallows
1 teaspoon Diamond kosher salt (adjust if using a different brand)
6 cups Rice Krispies cereal
Extra pinches of kosher salt for topping (optional)
Instructions:
Butter an 11x13 pan.
In a pan over medium heat, melt 6 tablespoons of butter. Stir frequently until the butter browns to a deep brown color and becomes fragrant and nutty.
Remove from heat and stir in the 10 oz bag of mini marshmallows. Return to heat briefly to ensure all marshmallows melt.
Off the heat, add 1 teaspoon of kosher salt and stir.
Pour the melted mixture over 6 cups of Rice Krispies cereal and stir until well incorporated.
Turn the mixture into the buttered pan and gently press into shape using a piece of wax paper.
Optionally, sprinkle extra pinches of kosher salt on top.
Let cool before cutting into squares.
Dark Chocolate Peanut Butter Bars
Ingredients:
1 sleeve of graham crackers (honey, not cinnamon)
1 cup (2 sticks) unsalted butter
1 teaspoon kosher salt
1 cup smooth peanut butter (Jif or Skippy, not natural)
1 ¾ cups powdered sugar
1 ½ cups semi-sweet chocolate chips
Extra pinches of kosher salt for topping (optional)
Instructions:
Crush the graham crackers into a fine powder using a rolling pin or a food processor.
In a pan over medium heat, melt and brown 1 cup of butter. Transfer the browned butter to a mixing bowl.
Add 1 teaspoon of kosher salt to the hot butter.
Stir in 1 cup of smooth peanut butter until fully combined and lump-free.
Add 1 ¾ cups of powdered sugar and stir until well incorporated.
Mix in the crushed graham crackers.
Pour the mixture into a buttered 8x8 pan and spread evenly.
Melt 1 ½ cups of semi-sweet chocolate chips in the microwave in 30-second intervals until just melted. Pour over the peanut butter mixture and spread evenly.
Optionally, sprinkle extra pinches of kosher salt on top.
Refrigerate for at least an hour before cutting into bars.