Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, peanut butter chocolate rice crispy treats, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Growing up, one of my all-time favorite treats to nosh on were rice crispies. My mom would always whip up a big batch of these sticky little bars of pure joy for my friends and I. I remember grabbing up a few of them and heading outdoors to play for the afternoon.
This recipe for rice crispy treats ups the ante a bit by adding in chocolate and peanut butter to the mix. Talk about a little square of heaven! What I love most about this recipe is how easy it is to make. You can create a simple and quick dessert to take to any function in abut 20 minutes. Now, that’s my kind of dessert!
Recipe and photo courtesy of The Pioneer Woman.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDiENTS.
Quick Tip: Mixing up these treats is super easy when you use an oiled spatula.