Un-Marshmallow Peanut Butter Krispies (Rice Crispy Treats)

Peanut Butter Krispies

While in college at Oklahoma State U, I lived in the dorm and had a meal ticket. The food in the cafeteria wasn't bad save for the often-served mystery meat hamburgers. There was one entree called "Oklahoma Spaghetti" which was the dish they hid leftovers in from the previous day. Oklahoma Spaghetti was always a surprise each week with little bits of corn or green peas...LOL! 

One thing I DID love was the peanut butter krispies on the dessert bar. We weren't supposed to take food out of the cafeteria but I coveted these cookies so much I would sneak out two or three in the pockets of my jeans and devour them while studying. I call these "Un-Marshmallow" because unlike most crispy treat recipes, it doesn't require marshmallows.

Un-Marshmallow Peanut Butter Krispies
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
6 cups crisped rice cereal
1 1/2 cups milk chocolate morsels (optional)
Pour corn syrup and sugar into a large dutch oven. Stir together. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture just starts to boil. (There will be tiny bubbles over the top surface.) Remove from heat. Stir in the peanut butter, mixing thoroughly. This will require some elbow grease. Dump in the rice cereal. Mix until the cereal is evenly coated. Mixture will be thick and hot. Press into a buttered 13x9 cake pan. (I use an oven mitt inside a gallon plastic bag to protect my hand from the heat.) Let cool.

Personally, I like mine "naked" but if you like chocolate with your peanut butter, melt the milk chocolate morsels and then spread them on top. Place the cookies in the fridge for 20 minutes so the chocolate coating will harden. Devour! *smile*