Two Layer Rice Crispy Teats |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Here's a little twist on the rice cereal treat. A layer of chocolate ! Ingredients:
ingredients |
1-2/3 cups (10-oz. pkg.) peanut butter chips |
2 tablespoons vegetable oil |
2 teaspoons vanilla extract, divided |
2 cups (12-oz. pkg.) special dark chocolate chips or semi-sweet chocolate chips |
2 cups light corn syrup |
1-1/3 cups packed light brown sugar |
12 cups crisp rice cereal, divided |
Directions:
1. Directions:
2. 1. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; extending foil over edges of pan. Lightly butter or spray foil with vegetable oil spray.
3. 2. Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second large bowl. Stir together corn syrup and brown sugar in large saucepan; cook over medium heat, stirring constantly, until mixture comes to full, rolling boil. Remove from heat.
4. 3. Immediately stir half of hot mixture into each bowl; stir each mixture until chips are melted and mixture is smooth. Immediately stir 6 cups rice cereal into each mixture. Spread peanut butter mixture into prepared pan; spread chocolate mixture over top of peanut butter layer. Cool completely.
5. 4. Use foil to lift treats out of pan; peel off foil. Cut treat into bars. Store in tightly covered container in cool dry place. About 6 dozen pieces.
6. MICROWAVE INSTRUCTIONS: Place peanut butter chips, oil and 1 teaspoon vanilla in large bowl. Place chocolate chips and remaining 1 teaspoon vanilla in second bowl. Stir together corn syrup and brown sugar in 4-quart microwave-safe bowl. Microwave at MEDIUM (50%) 5 to 6 minutes, stirring each minute, until mixture boils. Immediately stir half of mixture into each reserved bowl; proceed as directed above.
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