Reese’s Peanut Butter Cup-chocolate Rice Krispie Treat Recipe
Submitted by: ValentinaMK | Source: http://www.cookingontheweekends.com
- Servings: makes 2 dozen treats
- Prep Time: 26 minutes
- Cook Time: 4 minutes
- Total Time: 30 minutes
|6 Tbsp||Unsalted Butter Plus About 2 Tsp To Grease The Pans|
|2 Tbsp||Cocoa Powder|
|3¾ cups||Rice Cereal|
|24||Mini Reese’s Peanut Butter Cups|
|¾ cup||Semi-sweet Chocolate Chips|
Lightly grease two mini muffin pans (24) with the 2 teaspoons of butter and unwrap the peanut butter cups, then set aside. In a large pot over medium heat, melt the butter with the marshmallows. Stir in the cocoa powder and blend. Turn off the heat, add the cereal and stir to coat completely. Let the cereal mixture cool only until you can touch it. It has to be somewhat warm to form the treats. Divide the mixture fairly evenly among the muffin pans, adding some into each muffin cup, just enough to form a layer about 1/4 inch thick on the bottom and sides. Before you move on, preheat the oven to 350 degrees. Place a peanut butter cup into each cereal shell. Using a flat bottomed, metal spatula and firmly press down on each one. This will ensure the peanut butter cup fills all of the tiny crevices. Evenly divide the chocolate chips on top of each treat. Pop the pan(s) in the oven just long enough to melt the chocolate chips, about 4 minutes. As soon as they come out of the oven, use a small, flat spreading knife to smooth the melted chocolate over the surface of each treat. Let set at room temperature for at least an hour before serving. To firm the top up more quickly, place in the refrigerator for about ten minutes.
I use Erewhon Crispy Brown Rice cereal, Gluten-Free.