How to Make Peanut Fandangos (a Rice Krispies Treat Variation)! by Kathy Widenhouse
Peanut Butter Rice Krispies Treats (aka Peanut Fandangos) are a version of the classic Rice Krispies Treats. Rice Krispies Treats are called RKTs by cookie lovers and were invented by Kellogg workers Mildred Day and Malitta Jensen in 1939. Some interesting trivia for you! Today, RKT variations abound. This one is awesome in at least five ways!
- 1/4 cup (1/2 stick) butter or margarine
- 1 10-ounce bag large marshmallows (about 40)
- 1/2 cup smooth peanut butter
- 5 cups crisp rice cereal (such as Rice Krispies)
- 1 cup unsalted peanuts
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 cup (6 ounces) butterscotch chips
Here's how to make them:
- Measure rice cereal and peanuts. Combine together in a mixing bowl. Set aside. Lightly grease a 13x9-inch baking pan.
- In a large, microwave-safe bowl, microwave butter on high for 45 seconds or until melted.
- Remove bowl from the microwave. Add marshmallows and toss to coat. Return bowl to the oven. Microwave on high for 1 1/2 minutes, stirring halfway.
- Remove bowl from the microwave. Stir marshmallows, blending in peanut butter until mixture is smooth.
- Pour marshmallow mixture into rice cereal mixture. Mix thoroughly to coat cereal and peanuts. Press mixture into the prepared baking pan.
- In a separate microwave-safe bowl, combine semi-sweet chips and butterscotch chips. Cook on high 1-1 1/2 minutes until melted, stirring every 30 seconds.
- Spoon melted chocolate over bars. Use a knife or a spatula to spread chocolate evenly over bars.
- Chill cookies in the refrigerator 15-30 minutes or longer. Cut bars into 1 1/2-inch squares. Remove bars from the pan. Place waxed paper in between layers to store them.
- Store bars in an airtight container in the refrigerator.
Learn more about the recipe here!