Today my baby, Miss E, started FOURTH grade. I feel like she was just starting Kindergarten. Also, we took Miss F to sixth grade orientation at her new school. So exciting!! The girls are totally ready, but I’m not sure I am. Different schools, different arrival and dismissal time, different days off – we’re in for a new year and big changes!
One thing that won’t change are special lunchbox treats! I try to bake something once a week as a treat for the Misses, but the beauty of these Rice Krispie bars is that there is no bake! Heat, melt, dump, chill, slice, enjoy. I can’t tell you how much the Misses loved these (Can you ever go wrong with peanut butter and chocolate? I think not.). They reminded me of a crispy Reese’s peanut butter egg and there is nothing wrong with that. 🙂 Perfect for a lunchbox!
Peanut Butter Chocolate Krisipe Bars
Yield: Depending on how large you cut them, 24-32 bars
6 cups Rice Krispies cereal
1 cup smooth peanut butter
1 cup honey
1 cup granulated sugar
12 oz. semi-sweet chocolate chips
12 oz. butterscotch chips
1. Grease a 9 x 13-inch baking dish. Set aside.
2. Combine the Rice Krispies cereal and the peanut butter in a large mixing bowl, but do not mix.
3. In a medium saucepan set over medium-high heat, combine the honey and sugar. Cook, stirring occasionally, just until boiling.
4. Remove the honey-sugar mixture from the heat and pour over the cereal and peanut butter. Mix well with a wooden spoon until the peanut butter is melted and all of the ingredients are well combined.
5. Turn the mixture out into the prepared baking pan and press into an even layer.
6. Prepare a double boiler or set a heatproof bowl over a pot of simmering water. Combine the chocolate chips and butterscotch chips and heat, stirring occasionally, until melted and completely smooth.
7. Pour the melted chips over the cereal layer and smooth with a spatula.
8. Cover and chill until the top layer is set before slicing into bars.
Source: Annie’s Eats