Ingredients
1 cup corn syrup
1 cup sugar
1 cup smooth peanut butter
6 cups Rice Krispies
2 cups mini chocolate chips, divided
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Filipino chocolate rice porridge — comfort breakfast, paired with tuyo
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Filipino chocolate rice porridge — comfort breakfast, paired with tuyo
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray. Mix sugar and corn syrup in 3 quart sauce pan until mixture boils. Remove from heat. Stir in peanut butter; mix well until melted. Add Rice Krispies, stirring until all are coated. Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt). Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly. Cool. Lift foil out of pan and cut into squares. I have found a pizza cutter works great for cutting them.