When I was little, one of my teachers, Ms. Luke, always made special rice krispie treats. In actuality, she would just cut regular rice krispie treats into shapes with a cookie cutter, but when I was in elementary school, this seemed magical to me. On Valentines Day and for class parties, these special shaped treats would appear.
When I heard that this month's Sugar High Friday was highlighting childhood delights, I knew I wanted to feature rice krispie treats. But I would have to take them to the next level, and a cookie cutter wouldn't do it.
Enter my co-workers. We decided it was high time for a bake-off at work, battle rice krispie treat style. This is my entry. A standard rice krispie treat molded in a mini-muffin tin. I used a tassie shaper to create an indentation, which I filled with a peanut butter filling, and covered it with milk chocolate. Kinda like a recees enrobed with a rice krispie treat, or a fluffernutter with chocolate.
Check out the recipe below the other bake-off entries.
Ms. C's Peanut Butter Chocolate Chip Krispies
Abby's Sereal Samosas, which won the bake-off! Check out the recipe at Big East Baker!
Mrs. C's Chocolate Chex Mix Squares- tied with mine for a close second
Mr W's Spice Krispie Treat- definietly the most inventive and very tasty- chinese rice crackers, puffed rice, and mini marshmallows!
Rice Krispie Peanut Butter Tartlets
Rice Krispies Treats:
1 bag of Marshamallows
1/2 stick butter
1 9 oz box of rice krispies
melt butter and marshmallows over low heat, add cereal and stir.
press into a mini muffin tin and use a tassie shaper (or your fingers) to make indentations
1/3 cup graham cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)
In the bowl of a stand mixer fitted with the paddle attachment, combine graham cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
cover with melted milk chocolate.