Recipe by Lori Saloom
"This is a sure favorite with children and so easy to make!"
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creamy peanut butter
crisp rice cereal
semisweet chocolate chips
butter or margarine
We've been enjoying this recipe for 30+ years -- we begged my mom to make them when we were kids, and now my son and niece beg for them! The recipe used to be on the chips bag, but I haven't seen it there in years. It IS rich, but it is also soooo good!
The only change I'd make, just to make the prep easier: Instead of a double boiler, just combine the chocolate chips, confectioner's sugar, butter (cut into bits) and water in a medium size glass bowl. (I use a 4-cup glass pyrex measuring cup.) Stir to combine, then microwave on high for 1 min. Stir again, and microwave an additional minute. Stir til chips melt and mixture is smooth, then spread immediately. Like other fudge, if you stir too long, it will get too thick to easily spread.
Also, refrigerating the krispies while you prepare the fudge layer makes it much easier to spread the fudge over them. We keep ours in the fridge after they're made and take squares out as we want them. They hold together better and the taste is much better chilled than room temp.
This recipe brought words to my husband's mouth that I never thought I would hear, "They are too sweet." These are very rich and very sweet and you will have to cut them into very small bars. Don't get me wrong, they are good, but will give you a sugar rush from the Gods if you eat too many. I also hated that I dirtied so many dishes just to make rice crispy treats. I probably won't make again.
This is my all time favorite "christmas cookie". Because they are so rich we only make them once a year. This has been a family tradition with my mother and I for 26 yrs and now my daughter and I have taken it over.
What a hit it was at the party! Had many ask for the recipe! Thanks
These are fantastic! Loved the texture of the crunchy outside with the smoothy fudgy middle. I used natural PB and I think that prevented them from being overly sweet like some other reviewers found.
I have also made this recipe for years. I have modified it somewhat to make a "frosted" bar.
Follow the ingredients and procedure as in the original recipe, except:
1. Put all of the cereal mixture in the prepared pan and chill well.
2. "Frost" the cereal mixture with the fudge. Chill cut and eat.
Was a huge hit with a group of friends and family I had over one evening. Very tasty! Definatley need ot use a double broiler though melting the chocolate. Thank you
Can't keep my kids and the neighbor kids out of this one!
I thought the chocolate was a little difficult to spread and the sandwich effect would be ruined. I was wrong. Doesn't have to be perfect because they looked great when I cut into them.
Thanks. I'll be making these again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Fudge Sandwiches
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 140
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