This has become a favorite at family gatherings. I was always sad because it contained chocolate (which I cannot have) I decided to experiment with it and so far I have tried it with peanut butter chips and white chocolate chips (which I can have as it does not contain caffeine). I want to try it with butterscotch chips next.
6 cups rice krispies
250g bag (or about 40 large) marshmellows
1/4 cup margerine or butter
1 cup peanut butter (divided) smooth or chunky - your choice
300g bag of chips (approx.2 cups) your choice of flavour (Chocolate,White chocolate, Peanut butter,Butterscotch)
Line a jelly roll pan (cookie sheet with sides) with waxed paper. Spray well with cooking oil.
Melt marshmellows, 1/4 cup peanut butter and butter in a large sauce pan. Add Rice krispies and mix to coat. Pour into greased pan and press into pan. (grease hands or make hands really cold under running water). In microwave safe bowl melt chips and remaining peanut butter. Spread evenly over Rice Krispies. I found it best if I did not put it right to the long side of the pan then it was easier to roll without squishing out. Roll up starting on the longest side of the pan using the waxed paper to assist you. Place in fridge for about 30 minutes. Remove and slice into desired thickness. Return to fridge until ready to serve.
Enjoy!!
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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