RICE KRISPIES, SUPREME

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 1/2 cups chunky peanut butter, divided
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 4 cups crisp rice cereal
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup milk
  • 1/2 pkg. of 3.3 oz. (or 4 serving size) instant vanilla pudding mix
  • 4 cups sifted powdered sugar
  • 1 3/4 cups (11.5-oz. pkg.) milk chocolate chips

Directions

  • Grease a 15 x 10-inch jelly-roll baking pan.
  • Heat 2 cups peanut butter, corn syrup and brown sugar in large saucepan over medium heat until mixture is nearly smooth; remove from heat. Stir in cereal until coated. Quickly press cereal mixture onto bottom of prepared pan; set aside.
  • Combine butter, milk and pudding mix in large bowl until well combined. Gradually stir in powdered sugar until smooth. Spread pudding mixture evenly over cereal mixture.
  • Heat morsels and remaining peanut butter in medium saucepan over low heat until melted and almost smooth. Spread chocolate mixture over pudding mixture. Refrigerate for about 1 hour or until chocolate layer is set. Cover; refrigerate for an additional 4 hours or until firm. Cut into bars.

Notes

Categories: Dessert 
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