White Chocolate and Peanut Butter Rice Crispy Treats

White Choc and PB Rice Crispy Treats 6 - The Black Cat Kitchen

Just what the  blogasphere needs – another post about delicious, calorie laden things. But hey it is the holidays after all – and delicious these most certainly are! They are officially worth every single calorie! They are made up of two layers – the first full of peanut butter and caramel tones, firm enough to hold it’s shape but squidgy, melt in the mouth and just retaining it’s crunch.

The second layer is a thinner, white chocolate with a hint of peanut butter almost like a nestle crunch bar. All sprinkled with bashed up malteasers which melt just enough to stick themselves nicely to the topping. It’s something you need in your life!

White Choc and PB Rice Crispy Treats 1 - The Black Cat Kitchen

Peanut butter is seriously under rated in the UK – it just really isn’t particularly popular. In my office only one other girl likes it, J’s not keen, and I must admit although I like it in things I couldn’t eat in on toast or anything. But for me this is just a match made in heaven, the peanut butter goes so well with the caramel tones of vanilla and  golden syrup and the white chocolate top just bring it all together in a seriously moreish mess! I would genuinely love it if any of you out there added this to your holiday repertoire this year.

White Choc and PB Rice Crispy Treats 5 - The Black Cat Kitchen

It’s also seriously easy. All you need is a microwave and a fridge. No oven, no baking, no pots and pans, you can even use the same bowl for both layers! It keeps really well, we had ours kicking around for at least a week and it didn’t deteriorate in any way. Although if you’ve got people round a lot over the holidays I seriously doubt they’ll last that long! They also freeze well so they’re great for making up a big match and pulling out at the last minute. You could also use any candy topping you fancy – want something colourful use m&m’s (red and green would be perfect!), or stick with peanut butter and use mini reeses cups – the candy world is your oyster!

Just a note on peanut butter – go cheap here, no organic expensive stuff! I used smooth as I didn’t want a gritty finish but if you prefer crunchy feel free to go for it! I have adapted this recipe from Averie Cooks a wonderful blog which makes me drool every time I read it.

White Choc and PB Rice Crispy Treats 3 - The Black Cat KitchenWhite Choc and PB Rice Crispy Treats 4 - The Black Cat Kitchen

White Chocolate and Peanut Butter Rich Crispy Treats

Layer One:

135g Rice Crispies

375g Smooth Peanut Butter

260g Golden Syrup

170g Granulated Sugar

80g Brown Sugar

1.5 Tbsp Vanilla Bean Paste – Or the seeds from one vanilla pod

Chocolate Topping:

300g White Chocolate

95g Smooth Peanut Butter

45g Rice Crispies

135g Bag Malteasers

Grease and Line a 13 inch by 10 inch tin, set aside until needed.

In a large microwavable safe bowl combine the peanut butter, golden syrup, both sugars and the vanilla. Put in the microwave and heat on high for one minute. Stir well to combine everything – it won’t be smooth at the stage, it will be slightly grainy and thick still.

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Return to the microwave for another minute on high – stir well again to combine. The mixture should now be smoother and runnier. Stir in your rice crispies until well combines and turn out the mixture into the prepared tin. Smooth down and press the mixture into an even layer and smooth the top.

Wipe out the bowl if needed, a little left over mixture won’t hurt though. Add the chocolate to the bowl along with the peanut butter and heat on high for one minute. Stir well to combine – keep heating the mixture for 15 seconds at a time and stirring in between until the chocolate is totally smooth and melted. Stir in the second lot of rice crispies until well coated and tip these on top of the first layer.

Again press and smooth out into a thin even layer over the top of the first.

White Choc and PB Rice Crispy Treats 2 - The Black Cat Kitchen

Take your bag of malteasers and bash them up well in the bag with a rolling pin. Don’t go too mad as you want some whole and large pieces but give them a good bashing on all sides. Sprinkle them evenly over the top of the rice crispy and press down gently with your hands to bond them to the chocolate.

Place the tin in the fridge for 2-3 hours to set or overnight before chopping into squares and storing in an airtight container.

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20 thoughts on “White Chocolate and Peanut Butter Rice Crispy Treats

  1. That combo >>> everything.
    I love that you used golden syrup, I really like that stuff and I can’t even imagine how awesome it must be in these bars. Oooh, it’s like heaven in dessert form!

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