It’s December!
December 1st.
Ready to gain 5 pounds?
Okay, hopefully not.
Buttttt (sorry), let the countdown to Christmas begin!….with something gooey, chocolatey, and freaking good.
This is my sister Camille’s go-to recipe.
And last month I was totally craving a slice.
So I asked her to for the details, made it that day, and almost finished it off that night (with the help of a few friends).
Seriously, it’s soooo good……
Are you sold?
Chocolate Peanut Butter Rice Krispie Roll
Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.
In a large bowl, microwave for 2 min:
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter
Stir ingredients and add:
5 1/2 cups Rice Krispies
Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.
Melt together in microwave, in 20 second intervals:
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips (if you don’t have PB chips in your area, use more chocolate or mix it up with butterscotch chips?)
Be careful not to overmelt the chips or they will burn.
Spread the melted peanut butter and chocolate onto the rice crispie mixture. Roll the Rice Krispie mixture horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.
I can’t decide if I like them better cold from the fridge (so the chocolate is chunky)….or at room temperature (so the chocolate is gooey).
Either way I can’t help but eat about 3 slices, in one sitting.
Yikes.
Enjoy!
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In case you missed the intro, we’re counting down the days till Christmas with a new recipe each day–that’s 25 sweets and treats from me and other blogging friends. I’ll be adding recipe links as the month goes by on the archives page HERE. See you tomorrow!
