Rice Krispie Cookie
A delightful no-bake treat combining crispy rice cereal, peanut butter, and chocolate chips, offering a sweet, crunchy, and gooey flavor perfect for satisfying snack cravings.
Ingredients
Instructions
- Boil sugar and light Karo syrup until buttery.
- Add peanut butter and Rice Krispies cereal; mix well.
- In a double boiler, melt both types of chocolate chips.
- Pour the mixture into a greased 9 x 13-inch pan.
- Spread melted chocolate evenly over the top and let set.
Tips & Substitutions
For best results, ensure the sugar and Karo syrup mixture reaches a proper boil before adding peanut butter, as this helps with consistency. If you're looking for a nut-free version, substitute peanut butter with sunbutter. You can also add mini marshmallows for extra sweetness or use dark chocolate chips for a richer flavor. This treat is perfect for gatherings or as a sweet snack alongside Hoagie Sandwiches.
Serving Suggestions
Cut the Rice Krispie cookies into squares and serve them as bite-sized treats. They pair wonderfully with a glass of milk or a cup of coffee, making them a perfect afternoon snack. For a fun dessert platter, serve alongside Mel Plymale'S Toffee Brittle or a slice of 3 Tier Chocolate Buttermilk Cake for a delightful variety of flavors and textures.
Storage & Reheating
Store leftover Rice Krispie cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate them for up to two weeks. To reheat, place a single cookie in the microwave for about 10-15 seconds or until slightly warm. Avoid heating too long to prevent the chocolate from melting excessively.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Krispie Cookie contains roughly 706 calories, with 11g protein, 112g carbohydrates, and 25g fat. It is an excellent source of vitamin A (36% of the Daily Value), protein (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cereal for this recipe?
Yes, you can substitute Rice Krispies with other crispy cereals like Cornflakes or even gluten-free options. Just make sure the cereal retains a similar texture to maintain the crunchiness of the cookies.
What can I do if the mixture is too sticky?
If the mixture becomes too sticky, try adding a bit more Rice Krispies to absorb excess moisture. Alternatively, you can lightly grease your hands or use a spatula to help spread the mixture into the pan without it sticking.
Is it possible to make this recipe vegan?
To make this recipe vegan, use maple syrup instead of Karo syrup and choose a plant-based chocolate chip brand. For the peanut butter, ensure it contains no added sugars or dairy. These substitutions will help keep the flavors intact while adhering to a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).