Wednesday, May 16, 2012
Peanut Butter No Bake Krispie Clusters
Originally this recipe used Special K, but seeing as I didn't have any, but had an abundance of Rice Krispies, the switch was made. I've been making these weekly since November, and I've experimented liberally with them, as every attempt have been delicious!
1 cup white sugar
1 cup syrup (I used the cheap pancake kind)
1 splashing Tablespoon of vanilla
1 pinch of salt
1 1/3 cups crunchy peanut butter
7 cups Rice Krispies
The original recipe called for corn syrup, but I don't generally keep that in the house, so I substituted it with plain pancake syrup. The batch pictured here, I made a simple syrup and used that instead. It worked well, except that they remained a little sticky. I'm thinking my next batch I'll try it with a heavy syrup.
Combine sugar, syrup, vanilla and salt in a large pot. Bring to a boil, and let simmer for 2 minutes.
Carefully add peanut butter, stirring to melt, and return to a simmer.
As soon as it is simmering, remove from heat, and stir in cereal.
While still warm, spoon onto parchment / foil and let cool.
Do not skimp on the simmer times - it's essential to 'setting' up the coating of deliciousness!
Start to finish - less than 30 minutes, and that includes doing the dishes!
I'm also thinking of expanding my cereal repertoire... Would Chocolate Cheerios make these taste peanut butter cup-ish? Golden Grahams... Apple Jacks... what about sneaking in a few All-Bran Buds? See where I'm going here?
This recipe is quick, simple and very versatile. I've added chocolate chips, m&ms, and toffee bits. I have yet to go wrong! Just note, chocolate chips completely melt when added - even after the cereal. It's not a bad thing, but it gets completely incorporated and a little lost in the peanut butter. Just so you know!
Homestories A to Z