Reese's Rice Krispie Treat

Reese's Rice Krispie Treat requires about 45 minutes from start to finish. One portion of this dish contains around 126g of protein, 389g of fat, and a total of 7810 calories. This recipe serves 1 and costs $16.71 per serving. 122 people have tried and liked this recipe. It is brought to you by Bakers Royale. If you have peanut butter, corn syrup, peanut butter chips, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is super. Similar recipes include Reese’s Stuffed Rice Krispie Treat S’mores, Peanut Butter Rice Krispie Treat, and Apple Streusel Rice Krispie Treat.

Servings: 1

 

Ingredients:

10 oz bag Ghirardelli 60% bittersweet chocolate

8 tablespoons butter

2 cups Peanut Butter Captain Crunch cereal

1/3 cup chocolate chips

2 1/4 teaspoon corn syrup, divided use

6 cups Rice Krispie cereal

8 oz. miniature Reeses Peanut Butter Cup

4 oz. Reese's peanut butter chips

Equipment:

frying pan

offset spatula

pastry bag

Cooking instruction summary:

PreparationCover 9 x 13 in. pan with bake sprayTo make Reese's Rice Krispie TreatPlace butter, chocolate and marshmallows in a pan over low heat to melt. Stir melted ingredients until combined.Add in Rice Krsipie, Peanut Butter Captain Crunch and miniature Reese's Peanut Butter Cups, stir to combine. Quickly press finished mixture into pan, Set pan aside for 30-40 minutes to cool and set.To make topping and assemble bars:Place chocolate, 2 teaspoon corn syrup and butter in a pan over low heat to melt. Gently stir melted ingredients until combined. Pour chocolate mixture on top of cooled Reeses Rice Krispie layer, using an offset spatula evenly spread chocolate layer.Place Reeses peanut butter chips and remaining 1/4 teaspoon corn syrup in a small pan over low heat to melt. Gently stir melted ingredients until combined. Transfer mixture to a pastry bag and drizzle on top of cooled chocolate layer.

 

Step by step:


1. Cover 9 x 13 in. pan with bake spray

2. To make Reese's Rice Krispie Treat

3. Place butter, chocolate and marshmallows in a pan over low heat to melt. Stir melted ingredients until combined.


Add in Rice Krsipie, Peanut Butter Captain Crunch and miniature Reese's Peanut Butter Cups, stir to combine. Quickly press finished mixture into pan, Set pan aside for 30-40 minutes to cool and set.To make topping and assemble bars

1. Place chocolate, 2 teaspoon corn syrup and butter in a pan over low heat to melt. Gently stir melted ingredients until combined.

2. Pour chocolate mixture on top of cooled Reeses Rice Krispie layer, using an offset spatula evenly spread chocolate layer.

3. Place Reeses peanut butter chips and remaining 1/4 teaspoon corn syrup in a small pan over low heat to melt. Gently stir melted ingredients until combined.

4. Transfer mixture to a pastry bag and drizzle on top of cooled chocolate layer.


Nutrition Information:

Quickview
7809k Calories
126g Protein
389g Total Fat
813g Carbs
58% Health Score
Limit These
Calories
7809k
390%

Fat
389g
599%

  Saturated Fat
197g
1231%

Carbohydrates
813g
271%

  Sugar
435g
484%

Cholesterol
289mg
97%

Sodium
5662mg
246%

Caffeine
243mg
81%

Get Enough Of These
Protein
126g
253%

Folate
7353µg
1838%

Zinc
94mg
629%

Vitamin B3
124mg
622%

Vitamin B1
8mg
577%

Vitamin B6
10mg
505%

Vitamin B2
8mg
480%

Manganese
7mg
354%

Fiber
62g
249%

Copper
4mg
244%

Magnesium
884mg
221%

Phosphorus
1708mg
171%

Vitamin E
24mg
165%

Iron
28mg
160%

Potassium
4112mg
118%

Selenium
49µg
71%

Vitamin A
3075IU
62%

Calcium
382mg
38%

Vitamin B5
3mg
34%

Vitamin K
29µg
28%

Vitamin B12
0.7µg
12%

Vitamin D
1µg
11%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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