Ingredients
Scale
- 1 cup light corn syrup
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 ½ cups creamy peanut butter
- 2 teaspoons pure vanilla extract
- 4 cups Rice Krispies
- ½ cup peanut butter chips, melted, for drizzling
Instructions
- Line a 9 by 13 inch pan with parchment. Place the Rice Krispies in a large bowl.
- In a medium saucepan over medium heat, bring the corn syrup and sugars to a boil, stirring occasionally.
- When the mixture has reached a boil, remove it from the heat and stir in the vanilla and peanut butter. Stir until fully incorporated. Pour this mixture over the Rice Krispies and stir until they are all coated.
- Pour the mixture in the prepared pan and smooth into an even layer. Drizzle with the melted peanut butter chips. Cool completely before cutting and serving. Cookies may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.
Notes
Recipe adapted from Lucinda Scala Quinn
- Prep Time: 10 minutes
- Cook Time: 5 minutes