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Crispy Crunchies

This is a quick, no cook recipes. The cookies can be decorated and cut into small squares, or cut with cookie cutters to create a more festive look.

1 cup smooth peanut butter
1 3/4 cup icing sugar (confectioners)
1/3 cup butter or margarine, softened at room temperature
2 cups Rice Krisp cereal (measure before crushing)
2/3 cup semi-sweet chocolate chips (for coating)
2 Tablespoons butter or hard margarine (for coating)

Combine peanut butter, icing sugar, butter (or margarine) in a bowl, set a side.

Put Rice Krisp into a plastic bag. Roll with a rolling pin to crush well. Add to bowl and mix well (you may have to use your hands. Press into a greased pan; use a water glass to roll flat. Place pan into refrigerator. Chill until firm.

Coating: melt chocolate chips and the butter or margarine in the saucepan on low heat stirring often until smooth. Remove pan from refrigerator. Pour chocolate coating over the top of the squares in the pan using a rubber spatula to remove all of the chocolate. Let stand to set the chocolate. Cut into 36 squares or 18 bars.