i am in a wedding this coming holiday weekend. it will probably be the last wedding i will be in, besides my own (someday? maybe? eh.) at 31, i think it is time to relinquish the bridesmaid roll. and what better wedding to retire it on than my best friend. our dresses are pretty and blue and short (thank heavens!) and well, it fits like a glove. a glove in the fashion, that one too many salty all beef hot dogs on the fourth partnered with beer and potato salad will make that glove, errrrr dress, unzippable.
it’s a water and salad type of week. and maybe a peanut butter pretzel rice krispie treat or two. what is a week of dieting if there isn’t some serious temptation inches away? i am testing my will power this week…because i also made strawberry buttermilk ice cream and blueberry pie (coming to a blog near you, soon!). dear future bride and groom…i promise the dress will fit. i am trying it on every night and ensuring it zips ALL the way up. breathing and sitting are all secondary goals. as of this past evening, we are golden. what damage can i do in 5 days?
i am more worried about forgetting the jewelry. i have set alarms on my phone. again, bride and groom – no worries. no worries.
i am simply just being a worry wart, making multiple lists of to-dos, and hoping i pack my shoes. and a button down shirt- that up-do shall remain up.
but let’s stop being a worry wart for a few seconds. today, i have a childhood favorite that i have posted on this space before – wwwaaaayyyy back in the beginning – like way back to one of the first few posts i ever created. i added pretzels and actually took some photos. giving this rice krispie treat the attention it deserves. i beg of you to make these for this coming holiday weekend – no oven needed, child and adult friendly (they are definitely dude food), and they are absolutely bonkers good cold…can i recommend you store them in the beer cooler and grab one with each beer run?
i have spent some time thinking about chocolate and cook-outs. and hot humid ohio weather. we may have sweaty backs and knees and brows…but lets keep our chocolate chill.
once we get going, everything moves fast … so, please, please, please measure all ingredients out first.
there is nothing worse than the sugar and corn syrup boiling and the peanut butter is still in the jar and needs measured and where in sam hell did that spatula go?
measure and prepare pan ahead of time. let’s make life easy.
pretzels just need to be broken. how come sticks are so much better than any other shape?
it is their dipping potential. they add inches to your hands as you reach into that jar of pb or nutella or cookie butter or mustard or jelly.
out of the jar is the only way to go.
sugar and corn syrup are heated and brought to a light boil. heat is turned off and peanut butter and vanilla are added and everything just melts into each other.
peanut butter heaven/sugar coma…it’s a toss up.
pour hot liquid sugared peanut butter sauce straight on top of the rice cereal and broken pretzel bits. and stir. wooden spoons are best here. flimsy spatulas will fail miserably at the job.
press the giant mass of peanut butter rice cereal pretzel business into a parchment lined pan. and press it into the pan. firmly.
peanut butter and chocolate chips are up to bat next. you can go the microwave route orrr the double boiler…it is choose your own adventure when it comes to the topping. (microwave is easier and if done in 30 second bouts, will provide the same outcome)
pour and smooth melted chocolate and peanut butter chips
p.s. – lick the spatula when done. don’t leave a speck.
sprinkle a few extra broken salty pretzels atop the warm melted chocolate.
these are ready for the fridge (or freezer if you are impatient like me) until the chocolate hardens.
once chocolate is hard, they can remain at room temperature. my brothers and i prefer these cold and hard – so fridge they remain. but be careful…they aren’t easy on the teeth.
cut into various size bars and take to your next cookout. kids and adults will thank you.
- 5 Cups Rice Cereal
- 3 Cups Pretzel Sticks, roughly broken
- 1 Cup Sugar
- 1 Cup Light Corn Syrup
- 1 Cup Peanut Butter
- 1 Teaspoon Pure Vanilla Extract
- 2 Cups Chocolate Chips (60-70% cacao)
- 2 Cups Peanut Butter Chips
- Measure out all ingredients. Line a 9×11 baking dish with parchment paper or spray with cooking spray.
- In a large mixing bowl, toss together rice cereal and pretzel pieces. Set aside.
- In a medium sauce pan, stir together sugar and corn syrup. Place over medium-low heat and cook until mixture comes to a light boil, stirring occasionally. Let boil for one minute.
- Remove from heat and immediately stir in peanut butter and vanilla extract. Stir until smooth.
- Pour hot peanut butter mixture over rice cereal and pretzels, stir with a wooden spoon until evenly combined.
- Empty mixture into prepared baking dish and press mixture firmly into pan. Placing your hand in a small sandwich bag works well – nothing sticks!
- As rice krispies treats cool, prepare topping.
- Combine chocolate and peanut butter chips in a microwave safe bowl and heat in microwave in 30 second bouts, stirring between each time interval, until chips are completely melted and smooth. (this can also be done in a double boiler on the stove if no microwave is available)
- Pour topping over rice krispie treats and spread evenly. Sprinkle with extra broken pretzel pieces. Place in refrigerator until chocolate is firm (about 1 hour) or freezer for speedier results.
- Cut into bars and enjoy! Will make 16-24 bars depending on size.