For the fourth day of my Christmas Cookie Collection things are getting serious with a perfect pair. Like the saying goes, they go together like :
- sugar and spice
- chips and dip
- oil and vinegar
- movies and popcorn
- salt and pepper
- Barbie and Ken
- Jay Z and Beyonce
- thunder and lightning
… Chocolate and peanut butter. Is there really any better combo? If you said yes there is, you would be wrong. 🙂 Believe it or not, I went the first twenty five years of life without understanding the magic that is chocolate and peanut butter. *shudders* I had myself convinced for 25 years that peanut butter was gross. I’ve since spent the last five years righting that wrong, and making up for lost time by eating alllll the peanut butter.
What was I thinking?! I now realize it’s basically the perfect food … works as a dip (hello apples), sandwich filling (bring on the jelly), and makes most baked goods approximately 1000% better when added in. Combine it with some chocolate and you have a sure fire winner! That’s exactly what’s happening here … chocolate + peanut butter come together with Rice Krispies to create the perfect treat – No Bake Sweet Marie Bars. And while I think of Sweet Marie bars as a Christmas treat, let’s not limit ourselves here. I don’t think it would take too much effort to convince me to make them in July!
Sweet Marie bars have two layers of goodness :
- base layer : chocolate, peanut butter, Rice Krispies, brown sugar, corn syrup, butter
- top layer : chocolate, peanut butter
Basically 90% chocolate and peanut butter, 10% sugar and butter … so you know it’s going to be good!! 😉
Excuse the *patina* on my dish, it’s seen a lot of love!
For the rest of my Christmas Cookie collection check out:
- #1 – Whipped Shortbread
- #2 – Oreo Rum Balls
- #3 – Ginger Snap Cookies
- #5 – White Chocolate Peppermint Christmas Crack
- 1 1/2 cup chocolate chips (semi sweet)
- 1/2 cup brown sugar
- 3/4 cup peanut butter
- 1/2 cup corn syrup
- 1 tbsp butter
- 2 cups Rice Krispies
Combine 1/2 cup of each chocolate chips, brown sugar, peanut butter and corn syrup in a small pot on the stovetop. Add butter and heat on medium until everything is melted.
Grease an 8 in pan with butter and pour in the Rice Krispies.
Drizzle the melted mixture over the Rice Krispies, and mix until combined. Press the mixture flat in the pan.
Add 1 cup of chocolate chips and 2 tbsp. of peanut butter to the empty pot, and melt on the stovetop (continually stirring).
Pour the melted peanut butter & chocolate over the Rice Krispies in pan and spread evenly with a knife.
Place in refrigerator for min. 1 hour to cool and harden.
Cut into 24 squares and enjoy!
Storage tip : store in the refrigerator to prevent melting.
*Substitution tip : Often I substitute corn syrup in a recipe for maple syrup with positive results. Don't try that here! The maple syrup is not thick enough to hold the squares together, and the Rice Krispies absorb it causing them to go soggy. This is one recipe where the corn syrup is really a must to get the desired outcome.