You know how oftentimes, the memory of a childhood favorite is better than the real thing? When I was a little girl, I wished for a freezer full of Twinkies. At least, that’s what my parents tell me. These days, however, you couldn’t pay me to eat a Twinkie. Not even if it was deep-fried.
Imagine my surprise that I like the kiddie version of peanut butter rice krispy bars better than the grown up version. Sure, the kiddie version has none of the complexities of the grown-up version, but they are tasty enough that combined with the memories, they win hands-down.
Peanut Butter Rice Krispy Bars
adapted from Kelloggs
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
12 oz. milk chocolate morsels
Spray a 13×9 inch pan with cooking spray, set aside.
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies and stir until well coated. Press mixture into pan.
Melt the chocolate over low heat, stirring frequently, and pour over cereal mixture. Allow to cool, cut and serve. (I admit, I didn’t bother with melting the chocolate, I just added the chips immediately to the cereal mixture; the heat from the peanut butter melted the chips just fine.)