Mama King's Peanut Butter Rice Crispies

I think I may have figured this out at last. I have always loved my old recipe, but I noticed how hard it would go in just a day or two. I'm talking rock hard. So, I did some finagling and came up with a perfect recipe for these by combining two recipes to create one. Now, my treats are softer and easier to cut. I would still cut these and wrap individually for best results, but if you just don't have time for that, keep them in a pan and cover with plastic wrap.

  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup corn syrup
  • 4 teaspoons butter
  • 2 cups peanut butter (creamy or chunk, depending on preference)
  • 1 teaspoon vanilla extract
  • 1 bag mini marshmallows
  • 12 cups crispy rice cereal
  • 1-2 cup chocolate chips (optional)
  1. Spray a 9 X 13" pan with cooking spray. In a large saucepan, melt butter, brown sugar, sugar, corn syrup and peanut butter together. Add marshmallows and stir until melted through. Pour over rice crispies and stir until well coated – this is important. No one likes a dry crispy. 🙂 Spray some cooking spray on the back of a pancake turner. Use this to smash down crispies into pan. Melt chocolate chips and pour over mixture. You may also want to add some butterscotch chips to make scotchies. This is purely optional. Allow chocolate to harden (can put in freezer to speed up the process). Cut and wrap. Enjoy!

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