Up and Around

October 22,2009
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

R’s back at school, G’s doing pretty well and I have to say I am feeling loads better than just a few days ago. My energy is still dragging, but compared to Monday, I feel like a rock star. Speaking of rock stars, these peanut butter and chocolate krispy bars rock. Seeking to find a “healthier” version of rice krispie treats, I came up with this version that uses the heavenly peanut butter and chocolate combination of tastes. These were super easy to make and pretty tasty too, but they weren’t exactly like a traditional rice krispie treat. Not as gooey or chewy, these bar cookies are firmer versions of their rice krispie cousins. I replaced butter with Earth Balance and peanut butter, and marshmellows with corn syrup and sugar. I then drizzled dark chocolate on top to help assuage my inner health nut. All in all a really easy, tasty treat you can make in your microwave! Peanut Butter and Chocolate Krispies 6 tablespoons corn syrup 2 tablespoons Earth Balance (or you can use butter) ½ cup sugar ¾ cup peanut butter 4 cups rice krisps (I used Whole Foods’ Brown Rice Krisps) ½ cup dark chocolate chips Combine the corn syrup, Earth Balance, sugar and peanut butter in a medium microwave safe bowl. Cook on high for 1 minute. Stir. Repeat one or two times or until the mixture bubbles slightly and is fully melted and incorporated. Add the rice krisps to the peanut butter mixture. Stir well and press into a 8x8 or 9x9 pan lined with waxed paper: In a separate small microwave safe bowl, melt the chocolate by cooking on high for 30 second increments, stirring in between each cooking time. Pour the chocolate on top of the bars and use a spatula to spread fully on top. Makes 16 bars. SPC