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Title: Kellogg's Peanut Butter Chocolate Rice Krispies Treats
Categories: Bars, Cookies, Copycat
Yield: 16 Bars

1 tb Margarine
3 tb Peanut butter
1/8 ts Salt
5 c Miniature marshmallows
1/2 ts Vanilla
6 c Rice Krispies cereal
12 oz Milk chocolate chips
Non-stick cooking spray

When Kellogg's reacted to spectacular sales of its Rice Krispies
Treats with two new varieties of the popular and addictive snack, TSR
got on the case. It seems we've all tasted the original Rice Krispies
Treats. The homemade version is the next homework assignment in
Cooking 101, after learning how to boil water. And the Kellogg's
store-bought packaged version has been available to the lazier of us
for several years now. This variety, however, puts that whole Reese's
"You got your peanut butter in my chocolate" thing to work. The
crunchy bar has just a touch of nutty essence that builds nicely on
the other familiar flavors. But don't be fooled by that dark
"chocolatey" coating on top. It's not actually chocolate, but rather
a melt-resistant custom blend of cocoa and uh, stuff, that tastes a
lot like chocolate; and that happens to work better for the product
from a manufacturing, shipping, and shelf-life aspect. But here in
kitchen cloning land, we don't have to worry about those things. So
get ready to walk on the wild side, people, as we step up to the
microwave and melt some real chocolate chips for topping our cinch of
a crunchy clone.

Combine margarine, peanut butter, and salt in a large saucepan over
low heat.

When peanut butter and margarine have melted, add marshmallows and
vanilla and stir until marshmallows have melted. Remove from heat.

Add Rice Krispies and stir until cereal is well coated with the melted
marshmallow mixture.

Spray a 9x13" baking dish with a light coating of non-stick cooking
spray. Pour the Rice Krispies mixture into the dish and, using wax
paper or lightly greased hands, press down until it's flat in the
dish. Cool.

Prepare the topping by pouring the chocolate chips into a glass dish.
Microwave for 2 minutes on 50% power. Stir gently. Microwave for an
additional minute on 50% power. Stir gently once more until smooth.
If the mixture hasn't completely melted, zap it again for another
30 seconds.

Use a spatula to spread a thin layer of chocolate over the top of the
Rice Krispies mixture. Cool at room temperature, at least 72^0F, or
chill until firm. Slice into 16 bars.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Kellogg#047s#253#040Peanut#040Butter#040Chocolate#040Rice#040Krispies
#040Treats#253.txt>

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