Thursday, January 7, 2010

KYLIE ASTLE'S Famous Rice Krispie Treats

Okay, so first off I absolutely have to start this blog post by giving ONE HUNDRED percent credit to my second sister Kylie Astle. She baked these krispie treats all her own in her very own kitchen and even came up with the chocolate peanut butter topping as her own little twist. I was no help what so ever for I didn't even know she was going to be baking such a wonderful treat until I noticed her by my winter fireplace as I was arriving home from school today and she was holding a box of these oh so delicious and chocolatey treats. I was so excited over these fab little desserts that I just had to post them for the world wide web to enjoy as well! She was so generous that I didn't even have to beg her to post these on my blog. So thank you Kyle Astle for allowing me to put up your dessert on my very own blog.

These rice krispie treats originated from a simple little recipe posted on the side of the snap, crackle, pop cereal box. However, with Kylie's twist these simple marshmellowy treats are turned upside down into a decadent and rich, chocolatey dessert which is swirled with a hint of peanut butter. The soft and sweet marshmallows are mixed with thick chocolate and peanut butter making for the perfect dessert mixture! As half will melt in your mouth, the other half of this treat will swirl around in ones mouth and linger on a bit letting you enjoy the sweet and savory taste this krispie treat serves.
 3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies® (from Kellog's cereal)
6 blocks of almond bark
3 tablespoons of cooking oil
peanut butter to your tasting (as much as one desires!)
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Allow to cool. Melt almond bark and stir until smooth. Stir in cooking oil and as much peanut butter as desired for your tasting (optional). Pour over rice krispies and let cool.(again) Cut into 2-inch squares. Best if served the same day, and enjoy!!
*Special thanks again to Kylie Astle*

1 comment:

  1. These are delicious! Great job Kylie! My 3rd daughter!