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I love creating a dessert table -- something for everyone, a bit of this and a bite of that. Yum! This year's Fourth of July dessert table included four pies that I served with vanilla ice cream (two shown here -- one Apple Crumble and one Apple Blueberry -- just like Apple Crumble but with half blueberries, one Cherry, and one Very Berry -- like this, but with four berries), Whoopie Pies, Fudge Krispies (recipe below), along with Good 'n' Plenty, Good 'n' Fruity, red fish, and M 'n' M pretzel candies. See something you like?
These Fudge Krispies are a treat my mom used to make. They have the yummy flavors of butterscotch, peanut butter, and chocolate all in one "krispie," crunchy treat. I use Sunbutter to replace the peanut butter because of allergies, but they tasted almost identical to the treat I remember from my childhood. I made them a couple days ahead and stored them (wrapped tightly in the pan) in the fridge -- you could even put them in the freezer. I cut them once with a bench knife (or a strong, sharp knife) before I chilled them and then just gave them a quick cut along the same cuts when I got ready to serve them. I added some little red, white and blue cake decorations using some icing glue for the Fourth.
Fudge Krispies
makes 24
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12 oz. bag butterscotch chips
1 cup peanut butter
8 cups Rice Krispies
12 oz. chocolate chips (I used semi-sweet)
6 T. butter
1 c. powdered sugar
Melt together the peanut butter and butterscotch chips (I use the microwave, but a large saucepan over low heat could also be used). Stir until smooth. Add Rice Krispies and stir to coat. Pour half the Krispies into a greased 9 x 13 pan. Place in the refrigerator. Reserve the rest of the krispies. Meanwhile, melt butter and chocolate chips. Stir in powdered sugar. Spread over the bottom layer of krispies. Top with the remaining krispies and press down with buttered palms. Cut with a bench knife or strong, sharp knife. Chill until ready to serve.
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makes 24
Printer-friendly version
12 oz. bag butterscotch chips
1 cup peanut butter
8 cups Rice Krispies
12 oz. chocolate chips (I used semi-sweet)
6 T. butter
1 c. powdered sugar
Melt together the peanut butter and butterscotch chips (I use the microwave, but a large saucepan over low heat could also be used). Stir until smooth. Add Rice Krispies and stir to coat. Pour half the Krispies into a greased 9 x 13 pan. Place in the refrigerator. Reserve the rest of the krispies. Meanwhile, melt butter and chocolate chips. Stir in powdered sugar. Spread over the bottom layer of krispies. Top with the remaining krispies and press down with buttered palms. Cut with a bench knife or strong, sharp knife. Chill until ready to serve.
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3 comments:
Yum!! Thanks for the peanut-butter alternative, too. I have a child with peanut allergies. She eats Sunbutter on sandwiches, etc., but I haven't baked with it ... yet. Great to know it works! =)
Sarah, Because these bars are not baked, you can use the Sunbutter "straight up." If you are baking with it, like in these cookies, or these, add a teaspoon of lemon juice or the sunflower butter turns the cookies gray.
I did not know you had a peanut-allergic kid in your house. It's quite a challenge sometimes. My son does not like the Sunbutter (texture thing I think) but at least I know he's safe around these treats.
Thanks for the baking tips, Barbara!
Yes, one of my girls is allergic to peanuts ... and actually to tree nuts, too (except Brazil nuts ~ weird). Thankfully, it's a mild allergy. But, still, we are pretty careful. She is really good about it, too.
Have you ever tried soy butter for your son? My Super Target just started carrying it. It's a smoother texture than Sunbutter. Maybe he would like it better for sandwiches and such?
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