Today’s recipe is from my friend Angelina. She made these one day at her house, and my kids came home and pretty much begged me to get the recipe right away so I could make them. Well, I did, and now these are a staple family treat. She makes hers gluten free. And I make mine with or without gluten depending on where I need to share it.:) The peanut butter I buy is gluten free, but you know how contamination happens, so I have two jars in my pantry. One with a gluten free label on it. And my kids have been warned that they are never to open that jar for any reason! That is only for me to use to make gluten free desserts. And since they love our neighbors coming over for dessert, they obey my rule.:)
1 C sugar
1 C light Karo corn syrup
1 C Peanut Butter-check labels for gluten free
7 C Krispy Rice Cereal(Western Family-gluten free; Rice Krispies-not gluten free)
1 (11.5 oz) bag of Guittard Chocolate Chips- seriously the only brand I buy
In a very large bowl, pour rice cereal. Set aside.
In a medium sauce pan, pour the sugar and the corn syrup. The mixture will be a bit “foggy”
Bring to a boil, stirring constantly but slowly. Once it reaches a boil, boil for 15-30 seconds. It will look clear once you remove from the heat source and bubbles stop.
Remove from heat and add the peanut butter. DO NOT add the peanut butter until now. Otherwise your mixture won’t set up.
Pour mixture over cereal. Stir well to coat.
Pour into a glass 9×13 pan. Press in using a lightly greased plastic sandwich baggie. * see note at bottom*
In a microwave safe bowl, melt chocolate chips. I usually do it at 50% power for 1 minute, stir, and then do 30 second intervals at 50% power until smooth.
Pour on top of the pressed cereal mixture. Smooth it all over the top with a spatula.
Place in freezer for about 25-30 minutes or until chocolate re-hardens.
Enjoy! Your taste buds will thank you for making these. Your neighbors will ask for this recipe. It’s that good.
Life is Good. Share the Good.
PS *If making gluten free and you normally eat gluten, then make sure you are using a fresh new stick of butter. If the butter is still cold, I just unwrap it at one end and grease the pan that way instead of using soft butter on a sandwich baggie to rub around. if using a spray, many sprays are gluten free now. Just check the label.:)
PSS Also, If your container of sugar is contaminated by you sometimes sharing measuring cups with your flour container, then make sure to use a fresh new bag of sugar if making this dessert gluten free.