PEANUT BUTTER CRISPY RICE TREATS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Lightly butter a 13- by 9-inch baking dish.
- Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
- Press the mixture evenly into the prepared baking dish. Cool completely.
- Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
- Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.
PEANUT BUTTER RICE KRISPIES BARS
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- Butter a 9x13-inch pan.
- In a large saucepan, mix the sugar& Karo syrup.
- Cook over medium heat until mixture starts to boil.
- Remove pan from heat and stir in peanut butter.
- Add the Rice Krispies and mix until covered.
- Put into the buttered pan and lightly press.
- In a microwave-safe bowl, cook both kinds of chips until melted.
- Pour on top of Krispies squares and spread to cover.
- Cool before cutting into squares.
PEANUT BUTTER RAINBOW RICE
Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that's freezable, the peanut butter dressing will prove popular!
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
- Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
- Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.
Nutrition Facts : Calories 557 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
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