This is one of the easiest desserts on my menu, but it's a hit every time. Chocolate and peanut butter is just a combination made in heaven and I don't even like peanut butter - not as a sandwich anyway. Don't think I've ever turned down a Reeses Peanut Butter Cup though - especially those little ones after they have been in the freezer!
Here's what you need to gather together:
No step by step photos today. I was crunched for time as I had to haul the boys hither and yon this morning. I dropped them off on the west side of the ranch in Ponderosa and picked them up at Petty Pens 3 hours later. We drove back to headquarters, changed their mounts, and I left a rig at North Camp and then dropped them on the East side of the ranch. Then I dropped the trailer at North Camp and brought the other pick up home - 60 miles this morning that took me out of the kitchen for a couple of hours. I love the excuse to escape - gives me a chance to snap a photo or two which I'll share in a few days because I think you're here for a recipe today. :)
In a medium-sized pot, cook and stir over low heat until mixture comes to a boil:
2 Tbsp butter
1/2 C light Karo syrup
1/2 C brown sugar
1/2 C peanut butter
Add in 2 C Rice Krispies
1 C peanuts
Mix well. Pour into 7x11" pan. Sprinkle 1 C chocolate chips on top to melt and spread over top. I usually pop this in the oven (if it's on) or the microwave for just long enough to melt the chocolate chips. I doubled this and put it in a larger pan. Then they descended, but there are a few pieces left:
I imagine they make a pretty good breakfast too...they DO have cereal.
Pancakes, eggs, bacon, and fruit for breakfast this morning. Dinner was chicken fried steak, gravy, mashed potatoes, corn, salad, and Angel Biscuits. Homemade pizza for supper. Off to do more dishes and make dessert for tomorrow!