Thursday, February 14, 2019


A classic and fun treat from the 1960s, originally 
published on none other than the back of the Rice Krispies box.


Recipe Source: Kellogg's Rice Krispies, with dairy-free modifications

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's Rice Krispies Cereal
1 cup dairy-free semi-sweet chocolate chips (or more, if desired)

1. Place corn syrup and sugar into a saucepan.
2. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. Remove from heat.
4. Stir in peanut butter. Mix well.
5. Add Rice Krispies cereal. Stir until well coated.
6. Press mixture into 13 x 9 dish coated with cooking spray. Set aside.
7. Melt chocolate chips in a saucepan over low heat, stirring constantly (or in the microwave in a microwave-safe bowl).
8. Spread evenly over cereal mixture.
9. Let stand until firm. Cut into 2 x 1-inch bars when cool.

If desired, top with festive sprinkles before the chocolate hardens.

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