Want something rich and creamy with a little bit of crunch? And totally not good for you but makes you feel better? You have to try this. Rachael Ray is not a big baker so this dessert, like most of hers, is no actual bake time. Drop the diet at the door and eat really small portions of this. It says to cut into 16 pieces but that's for sizes like in the picture. Trust me, it's way too rich to eat that big of a piece. Also, a bigger pan might be a good idea. It would spread the layers out and not make it as thick in the final product. However, the layers are not too fond of being spread out so a 9x13 might be too big. We also use chocolate chips instead of bars.
INGREDIENTS:
6 ounces semisweet chocolate, chopped
2 sticks (8 ounces) plus 1 tablespoon unsalted butter
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners' sugar
Stir in your favorite breakfast cereal or even dried fruit or nuts.
DIRECTIONS:
Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.
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