Cooking Lesson #85—Chocolate-Peanut Butter Crispy Rice Cups

Chocolate-Peanut Butter Crispy Rice Cups

How you doin’? Are you ready for a treat? Well, here’s one for you. Rice Krispy Treats are a classic, delicious snack that has been making happy memories for kids and parents alike for generations. This is how it all started…
 
In 1928 Kellogg's Rice Krispies Cereal first appeared on grocer’s shelves. It was only a moderate success and company executives were thinking of withdrawing it from sale. The breakfast cereal's popularity didn’t come until about 1938—10 years later—that’s when Rice Krispies treats were created by a Campfire Girls troop leader, seeking an easy and inexpensive fundraiser product for a bake sale. She came upon the idea of mixing a puff rice cereal with butter and sugar.
 
Mildred Day, the Campfire Girls troop leader and Kellogg's employee, is credited for bringing the inexpensive treat to life and public consciousness, after her scouts sold hundreds of Rice Krispies Treats during the summer of 1939 as a fund raiser in Battle Creek, Michigan. Mildred came up with an improved and simpler recipe by adding marshmallows and called them Campfire Marshmallows sold in a waxed box, like the Girl Scout Cookies today.
 
In 1941, a couple of Kellogg's executives saw that Mildred's recipe was so hot with both kids and money-conscious moms they added the recipe to the back of the Rice Krispies box. Thanks to old Mildred’s fundraiser, Rice Krispies Treats became a national sensation. However, it took until 1995 for Kellogg to begin producing and packaging the complete treats for supermarkets themselves. Slow learners, I guess.
 
If you love crispy puffed rice treats and peanut butter cups, you'll love these Chocolate-Peanut Butter Crispy Rice Cups. They are the perfect treat to satisfy that special sweet treat craving!
 
Prep time:  10 minutes
Cool time: 10 to 15 minutes
Yield:  16 cups
 
Ingredients
1 cup peanut butter creamy or chunky, your preference
6 tablespoons honey or corn syrup (Karo)
1/8 teaspoon sea salt
3 cups crispy puffed rice cereal
2 cups semi-sweet chocolate chips, melted
1 tablespoon vegetable oil
 
Directions

1. Spray a muffin pan with food release (Pam) or line with muffin cups.
2. In a small saucepan, melt the peanut butter, honey and salt over medium heat; stir until loose and smooth.
3. Measure the crispy puffed rice cereal into a medium bowl and pour the peanut butter mixture on top.
4. Stir gently to fully coat the cereal, trying not to “mush” the cereal together too much.
5. Fill each muffin cup 2/3 full with the cereal mixture; press firmly to pack it down.
6. Let the cups set-up in the refrigerator for about 10 to 15 minutes.
7. Meanwhile, melt the chocolate chips with the vegetable oil in a microwave safe bowl in 15 second bursts, stirring between the bursts to ensure the chocolate is melted and the oil is well incorporated.
8. Spoon melted chocolate onto the tops of the peanut butter cups.
9. Place muffin tray in refrigerator to set up.
10. Once chocolate is firm, serve and enjoy!

ChefSecret: 

• Paper-lined cups might be easier for kids to handle when eating, but the cups will form better if pressed directly into the sprayed pan. You will be amazed how easily the rice cups release from the pan and the paper liners.
• I like to make them even more indulgent by adding a half cup of roasted red skin peanuts or mini M&M’s to the mix.

Covid-19 Quip of the Day:  Whoever decided a Liquor Store is more essential than a Hair Salon is obviously a bald-headed alcoholic.
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