Over the Top Rice Krispie Bars

Kids of all ages — including me — love Rice Krispie bars! To be honest, there’s nothing that needs to be changed in the original recipe of this three-ingredient comfort food we know from our childhood.

That being said, this rich and decadent version takes the simple treat to a whole new level! They should be served with a warning label — highly addictive — it’s hard to stop at one. My suggestion is to cut these bars very small… CJK

Over the Top Rice Krispie Bars

(Susan Twardowski)

8 cups Rice Krispies®

1 pkg. (14 oz.) caramels

1 cup butter, divided

1 can (14 oz.) sweetened condensed milk

1/2 cup peanut butter

1 1/2 pkg. (10.5 oz.) miniature marshmallows, divided

Butter or spray a 9 x 13-inch pan with no-stick spray. Measure 8 cups Rice Krispies into large bowl.

Unwrap caramels and place in medium saucepan. Add 1/2 cup butter and sweetened condensed milk.

Place 1/2 cup butter, peanut butter and 1 package of marshmallows in large saucepan.

Over low heat, cook mixtures in both saucepans at the same time, stirring frequently — until both mixtures are just barely melted and combined. Quickly blend the cereal into the marshmallow mixture and gently spread half of the combination into the prepared pan. (Wet your hands or a large spoon with cold water to make spreading it easier.)

Sprinkle remaining 1/2 package of marshmallows over the Rice Krispie layer. Pour hot caramel mixture over marshmallows. Immediately top with remaining cereal mixture — and quickly (but gently) press down over the caramel layer. Cool to room temperature and then refrigerate bars to keep the layers from becoming overly soft.

Yield: 20-60 bars

A note from Susan: I used to take these bars to every potluck we went to. They were a hit every time!

A note from Carol: Do your Rice Krispie bars sometimes turn out dry and brittle? Over time, I’ve discovered a few tips that make consistently good bars. Start with fresh, soft marshmallows — don’t be tempted to use older ones from your pantry that have lost some of their moisture. Melt the marshmallows and butter together over low heat, stirring often. Don’t overcook this mixture. I stop cooking it when I can still see a few bits of unmelted marshmallows. (By the time you add the cereal these disappear.) And, I don’t push down hard on the cereal mixture when I press it into the pan — gentle pressure does the trick.

Susan Twardowski, and her late husband Roger, have been longtime members of Christ the King Parish in Browerville. She shared this recipe (under the name Deluxe Rice Krispies) in the Christ the King Family Recipes Cookbook published by Christ the King School.

FFF has featured two other recipes from that book — Slow Cooker Southwest Chicken Chili and Potluck Peanut Butter Oat Bars. Copies may be purchased for $12 each (plus postage and handling) from the school. Contact Roxanne Determan, school secretary/bookkeeper, at 320-594-6114 or ctkoffice@embarqmail.com to buy one.

(Photos by Nikki Rajala)