Peanut Butter~Chocolate Krispy Bites

Happy December to you all!!  Thanks for popping by! It's finally here!! Yes, I am doing my Happy Dance. I know I make some people a little sick with my "all-things-Christmas" excitement! But I just can't help myself.  

Did you all get to check out my Holiday Apron transformation for under 10 bucks?! I have to say I am pretty proud of that one and yes, I am wearing it, while I bake!  Like my Grandma use to say, "if you're not going to use it, what's the good in having it?!" I try to live by the example she left, in that respect..

Now that I have my apron and my baking ingredients stocked up, it's time to start some serious baking!  I love that it has been cold and rainy here.  Just exactly the right weather for putting on Christmas music, a pretty ruffled apron and getting to work in my kitchen on all our Christmas Goodies to share!

Starting things off this year,  were these Super-Yummy, Super-Easy twist on the all-time favorite,  guaranteed to leave an empty plate,  Rice Krispy Treats.   Here's the twist:  I use less butter,  add a good dose of peanut butter and top them with a chocolate ganache! That's it! Simplicity at it's best! 

The original recipe is from one of my Mum's cookbooks, I can't even tell you which, my copy is so worn out, but it goes this: 

4 tablespoons butter

1~10 0z bag of miniature marshmallows

6 cups crispy rice or rice krispies

So the only real difference I made here was changing the butter to 

1-1/2 Tbsp butter & 4-5 Tbsp Peanut Butter the rest is the same! 

Oh, and the chocolate! We can't forget the chocolate!

Are you ready? Here we go!

~Melt the butter and peanut butter in a large sauce pan over low heat, until melted, add your full 10 oz bag of marshmallows until  blended. This shouldn't take no more than a couple minutes, don't overdo it. Better to have some unmelted than overcooked. Remove the pan from the heat.

~ Add cereal. combine well. (You can kinda play with the amount of cereal, too, depending on how dense you like yours. It work best with between 5  and 6-1/2 cups rice cereal.

~ Using buttered hands, press the mixture into a 9"x13" pan lined with parchment paper and buttered.

~Melt 12 ounces of semi-sweet chocolate chips and 1/3-1/2 cup cream in a double boiler, just until melted.

~Spread over your pan of Crispy cereal, then let set up @ room temperature. 

~Pull your parchment paper up from the corners, allowing you to remove the whole pan full over a cutting surface, cut into 2"x2" squares.

Then enjoy!  Don't bother trying to store these for the Holidays they'll never make it! This batch was gone in less than 2 days!  

Seriously, though,  these do store well in an air sealed container and are the first to be gone at any gathering.  

I hope you enjoyed my little twist on this old classic.  Happy December!

I'm sharing this recipe with: Susan @ My Front Porch To Yours Katherine @ Katherines Corner Helen @ Miz Helen's Country Cottage  Richella @ Imparting Grace Courtney@French Country Cottage Sherry @ The Charm of Home Linda@ Crafts a la Mode: What to do Weekends   The Weekend Social  Natasha @ Natasha In Oz, Kathy @ Life on Lakeshore Drive  By Stephanie Lynn Under the Table & Dreaming  Joy & Wanda Ann @ Treasure Box Tuesday