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Chocolate Peanut Butter Rice Krispies

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Rice Krispies Treats are experiencing a resurgence in popularity with foodies and these Chocolate Peanut Butter Rice Krispies do not disappoint!

Rice Krispies Treats are experiencing a resurgence in popularity with foodies and these Chocolate Peanut Butter Rice Krispies do not disappoint!

My daughters and I found them displayed prominently in a coffee shop next to bags of locally roasted coffee, a quaint cafe nestled their Rice Krispies’ Bars between scones and a cheesecake.

They have an authentic Italian pizza parlor specializing in gluten and dairy free pizza offered up their own version of the classic after school treat.

In an effort to teach my girls to be conscious of their food choices and appreciate quality ingredients, we began to sample the offerings each time the opportunity arose.

Along the way, we found three common threads to the secret of making an ordinary Rice Krispy Bar an extraordinary dessert; increase the butter, melt low and slow, always add chocolate.

The best bars have a soft thick layer of chocolate you can sink your teeth in before hitting the crispy bar.

The juxtaposition of texture is what really makes the dessert sing.

If you are looking for more chocolate recipes, why not try one of these?

Printable recipe is available at the bottom of this post.

Reeces Pieces are a great compliment but they do tend to pop out.

We prefer our chocolate to be layered on top.

However, this is a great way to use left-over candy from Halloween or an overly sugared birthday party.

We believe the best bars use more butter than suggested on the recipe from Kellogg’s.

Also a good dash of vanilla ups the overall flavor and plays down the sugary marshmallows.

So with these discoveries from my petite foodies, we have two very special recipes to share.

The first is a chocolate layer inspired by Mexican Hot Chocolate.

The second is inspired by our favorite peanut butter cookie.

The filling has a soft chocolate-peanut butter spread that works just as well on to of Rice Krispies’ Bars.

The base recipe is the same for both recipes.

Chocolate Peanut Butter Rice Krispies Recipe

For The Bar

¼ cup real butter

10oz bag of marshmallows

Generous teaspoon of vanilla

6 cups of Rice Krispies cereal

Melt butter and marshmallows over the stove with low heat.

Remember low and slow for soft bars.

You should not rush greatness.

Add vanilla and Rice Krispies.

Spoon mixture into a buttered 9×11 dish.

Carefully press into place with heavily buttered hands.

The mixture will be hot but this method is easier than using wax paper.

Your hands will also emerge from the kitchen feeling softer and looking younger.

Spiced Chocolate Topping

Melt 12 ounce bag of dark chocolate chips

Add 1 teaspoon of cinnamon or more to taste

Pinch of chili powder to taste.

Spread mixture on top of bars. Place in refrigerator to set.

Chocolate Peanut Butter Topping

¾ cup dark chocolate chips

2 tablespoons smooth peanut butter

2 tablespoons corn syrup

1 tablespoon water

1 teaspoon vanilla

Melt chocolate.

Add remaining ingredients one at a time.

Stir until smooth.

Spread over bars.

Place in refrigerator to set.

Chocolate Peanut Butter Rice Krispies Recipe

A soft thick layer of chocolate you can sink your teeth in before hitting the crispy bar. The juxtaposition of texture is what really makes the dessert sing.

  1. ¼ cup real butter
  2. 10oz bag of marshmallows
  3. Generous teaspoon of vanilla
  4. 6 cups of Rice Krispies cereal
  1. 12 ounce bag of dark chocolate chips
  2. Add 1 teaspoon of cinnamon or more to taste
  3. Pinch of chili powder to taste.
  4. Spread mixture on top of bars. Place in refrigerator to set.
  5. Chocolate Peanut Butter Topping
  6. ¾ cup dark chocolate chips
  7. 2 tablespoons smooth peanut butter
  8. 2 tablespoons corn syrup
  9. 1 tablespoon water
  10. 1 teaspoon vanilla.

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Cooking Recipes

Parmesan Roasted Cauliflower

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This Cauliflower is roasted with garlic, thyme and parmesan. Bursting with flavour and easy to make, this Parmesan Roast Cauliflower makes the perfect side dish!

Parmesan Roasted Cauliflower

Look I’m gonna be honest with you here. I’m actually not a huge fan of cauliflower in most contexts. There, I said it.

However…

Cauliflower roasted with parmesan, thyme, garlic and butter? Heck to the yes! Roasting cauliflower is a complete game changer in comparison to boiling or steaming. It transforms the texture and flavour into something beyond delicious. When you add a few more goodies it’s gonna be the masterpiece at your next roast dinner 😏

How to make Parmesan Roasted Cauliflower (quick summary)

  1. Peel outer leaves from a whole cauliflower.
  2. Dice into small chunks and combine with butter, garlic, thyme and seasoning.
  3. Sprinkle with parmesan and roast until golden delicious!

- Parmesan Roasted Cauliflower

Top Tip #1 – Dice your cauliflower in to around 1-1.5″ chunks for the perfect juicy yet crispy ratio. Any bigger and the parmesan will burn before the cauliflower is cooked through.

Top Tip #2 – Use a spatula to scrape the cauliflower off the pan and collect all those gorgeous crispy bits!

Garlic Roasted Cauliflower

I use two cloves for this recipe because I LOVE garlic and feel it pairs beautifully with this recipe. Because you know, who doesn’t love cheese and garlic? Having said that if you’re not keen on garlic just reduce to one clove.

Roasted Cauliflower with Thyme

Fresh thyme adds a gorgeous level of flavour to this cauliflower. However, if you don’t have/like it, this will still be delicious without. I don’t recommend using dried thyme.

And there we have it! A super easy side dish for just about everything. Parmesan roasted cauliflower you never fail me 😋

Hey, whilst you’re here why not check out my other recipes?

Easy Vegetable Side Dishes

Alrighty, let’s tuck into this roasted cauliflower recipe shall we?!

How to make Parmesan Roasted Cauliflower (Full Recipe & Video)

  • Large Baking Tray
  • Sharp Knife and Chopping Board
  • Small Pot (for melting butter)
  • Fine Grater (for parmesan)
  • Spatula (for scraping off parmesan cauliflower)
  • 1 Cauliflower
  • 1/2 cup / 40g Parmesan
  • 2 tbsp Butter, melted
  • 2 cloves of Garlic, minced
  • few sprigs of Fresh Thyme
  • Salt & Black Pepper, to taste
  • Peel away the outer leaves of the cauliflower and dice into 1-1.5″ chunks.
  • Combine with 2 tbsp melted butter, a few sprigs of thyme, 2 minced cloves of garlic and a hefty pinch of salt and pepper. Sprinkle over grated parmesan.
  • Pop in the oven at 200c/390f for 20-30mins or until golden brown and fork tender. If it starts to blacken too quickly, reduce the temp. In any instance I don’t recommend cranking up the temp as the parmesan will burn before the cauliflower is cooked.
  • Use a spatula to scrape off the cauliflower, collecting all those crispy bits stuck in between!

a) Garlic – I use two cloves here because I LOVE garlic and feel it pairs beautifully with this recipe. However, if you’re not keen on garlic, reduce to one clove. b) Thyme – Fresh thyme is most suitable here, so do avoid dried thyme. If you don’t have either this recipe will still be delicious without. c) Parmesan – Freshly grated will give you the most coverage and crispiness, so avoid using the sandy texture parmesan. Pre shredded will also work fine. d) Calories – based on sharing between 5 people.

Nutrition Facts

Parmesan Roasted Cauliflower

Amount Per Serving

Calories 114 Calories from Fat 57

% Daily Value*

Fat 6.35g10%

Saturated Fat 3.679g18%

Trans Fat 0.088g

Polyunsaturated Fat 0.309g

Monounsaturated Fat 1.662g

Cholesterol 15mg5%

Sodium 256mg11%

Potassium 530mg15%

Carbohydrates 10.18g3%

Fiber 3.4g14%

Sugar 3.23g4%

Protein 6.34g13%

Vitamin A 200IU4%

Vitamin C 81.6mg99%

Calcium 128mg13%

Iron 0.86mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Cooking Recipes

Mustard Mash

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This Mustard Mash is the perfect way to spruce up a simple mashed potato. The perfect no fuss side dish!

Mash with Mustard

Honestly, mashed potatoes and mustard is a match made in heaven. I mean mashed potatoes by themselves are great, but if you’re a regular reader of mine you’ll know I like to take things a step further.

Mustard Mash Ingredients

  • Potatoes
  • Butter
  • Cream (or milk)
  • Dijon Mustard
  • Wholegrain Mustard

I definitely recommend using the two different mustards, as they both bring something unique to the mash. The dijon adds that classic mustard flavour, without being as overpowering as something like hot English mustard, whilst the wholegrain adds a nice bit of texture.

How to make Mustard Mash

It really is as simple as popping your spuds in cold water and bringing to the boil until knife tender. Drain and mash with butter, then stir in cream and mustards. From there I always pour melted butter over the top just before serving, just because why the heck not?!

Top Tip – Be sure to season this mash, season again, then season some more. There’s nothing worse than bland mash, so be sure to bring out the best with a hefty pinch of salt in the water for boiling and when mashing. I always use salted butter for this reason.

Make Ahead Mustard Mash

You can of course make this mustard mash ahead of time. Just allow to cool, then cover in the fridge for 2 days without the melted butter.  Either bring to room temp and reheat in the microwave (mixing a couple of times) or add a splash of cream/milk and stir over medium heat in a pot. Serve with melted butter.

- Mustard Mash

Serving Mustard Mash

So that’s it! No fuss mashed potatoes taken to new heights of flavour. Here’s what I love to serve this mash with:

Hey, whilst you’re here why not check out my other recipes?

Easy Potato Sides

Alrighty let’s tuck into this mustard mashed potatoes shall we?!

- Mustard Mash

How to make Mustard Mash (Full Recipe & Video)

  • 2lb / 1kg White Potatoes
  • 1/2 cup / 125ml Cream or milk, or to preference
  • 4 tbsp Butter, at room temp
  • 1 tbsp Butter, melted
  • 2 tsp Dijon Mustard, or to taste
  • 2 tsp Wholegrain Mustard, or to taste
  • Salt & Black Pepper, to taste
  • Peel and dice your potatoes into small chunks. Pop in a pot of cold salted water and bring to a boil. Cook until knife tender (10-15mins). Drain, don’t rinse.
  • Mash with 4 tbsp butter until smooth. Stir in cream until desired texture, then add 1 tsp each of dijon/wholegrain mustard. If you want it more ‘mustardy’ stir through the 2nd two. Season to taste.
  • Transfer to a serving bowl and pour over your final tbsp of melted butter.

a) Seasoning – Bring out the best in this simple mashed potato by seasoning, seasoning more, then seasoning again. I’ll usually go for salted butter for this reason, but feel free to sub unsalted butter if that’s all you have. b) Wholegrain Mustard –  I do strongly recommend using the two different mustards as they both bring s little something different to the table. The wholegrain adds a nice texture to the mash, whilst the dijon adds that classic mustard flavour. c) Make Ahead – Feel free to make this ahead of time! Just leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot. d) Calories – based on using 1/2 cup heavy cream and unsalted butter. Divided by 5.

Nutrition Facts

Mustard Mash

Amount Per Serving

Calories 326 Calories from Fat 152

% Daily Value*

Fat 16.93g26%

Saturated Fat 10.335g52%

Polyunsaturated Fat 0.712g

Monounsaturated Fat 4.846g

Cholesterol 47mg16%

Sodium 129mg5%

Potassium 1021mg29%

Carbohydrates 39.14g13%

Fiber 4g16%

Sugar 3.48g4%

Protein 4.91g10%

Vitamin A 610IU12%

Vitamin C 23mg28%

Calcium 43mg4%

Iron 1.39mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Cooking Recipes

Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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