Rice Krispies treats are a dessert staple, but sometimes you need a way to add zing to your treats and step out of the plain Krispies rut. This delightful layered treat does take more, time and effort, but the results are well worth it!

1st Layer – Krispie Treat Layer

3 cups Rice Krispies

1/2 bag (10.5-oz) miniature marshmallows

2 Tbs unsalted butter

1/3 cup creamy peanut butter *optional

2nd Layer – Peanut Butter Fudge

1/2 cup butter (1 stick)

1/2 cup smooth peanut butter

1/2 teaspoon vanilla extract

1 1/2 to 1 3/4 cups powdered sugar

mini Peanut Butter cups

3rd Layer – Krispie Treat Layer

3 cups Rice Krispies

1/2 bag (10.5-oz) miniature marshmallows

2 Tbs unsalted butter

4th Layer – Peanut Butter Ganache

Generous 1 cup creamy peanut butter

2 cups chocolate, chopped

Directions:

Spray a 9 x 13 pan with cooking spray, or alternatively grease pan with butter

Measure cereal into a large mixing bowl, set aside. Melt the marshmallows and butter (along with peanut butter if using) together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and press evenly into the pan. Set aside while preparing Peanut Butter Fudge Layer.

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave 2 minutes on high. Stir and microwave on high for an additional 2 minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon.

Alternatively, prepare fudge on the stove, melting butter and peanut butter over medium heat. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. If mixture is very thin, add a little extra powdered sugar.

Spread the fudge over the 1st layer of Krispie treats and scatter the mini peanut butter cups over the top, pushing cups into the fudge. Refrigerate until cool and firm enough to handle second layer of treats, about 1 hour.

Prepare-After fudge is somewhat firm, prepare second layer of Krispies. Measure cereal into a large mixing bowl, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Drop the cereal mixture in “dollops” over the prepared fudge, pressing the cereal together and slightly into the fudge.

Melt- to prepare the ganache, melt the peanut butter and chocolate either in a microwave, stirring often, or over a double boiler on the stove, also stirring often, over low heat. When the chocolate and peanut butter are fully melted, cool slightly and then pour over the Krispie treats, smoothing with the back of a wooden spoon. Give the pan a shake to evenly distribute the melted chocolate mixture.

Cool-allow to cool     *for those of us who are impatient place treats in the fridge for about 1/2 hour until the ganache is set.

Remove from pan and serve.

Who doesn’t like caramel apples? Since the weather has been so gloomy,  I thought it would be a good time to spread a little cheer, by sharing my two favorite caramel apple pizza recipes. The first one, is made using a sugar cookie crust, with the delightful addition of peanut butter. The second recipe’s crust, is made from packaged puff pastry.  Both pizzas are topped with homemade caramel syrup.  Kids and adults alike, will love these tasty gooey treats.

Recipe # 1

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 2 tablespoons milk
• 4 cups sliced peeled tart apples
• 1 can (12 ounces) lemon-lime soda
• 1 teaspoon ground cinnamon
• caramel syrup
• 1/3 cup chopped peanuts or pecans

Directions

• Press cookie dough into a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan.
• In a bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with peanuts or pecans. Cut into wedges. Yield: 8-10 servings

* If you’re running short on time, you can substitute by using ½ cup, of your favorite caramel ice cream topping.  

Caramel Syrup

• 1/2       cup plus 2 tablespoons packed brown sugar
• 1/3       cup corn syrup
• 2          tablespoons butter or margarine
• 1/3       cup whipping cream
• 1          Teaspoon rum extract or vanilla

Directions

• In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally.
• Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat.
• Cool about 30 minutes. Stir in whipping cream and rum or vanilla extract.

Makes two 10 inch pizzas, 6 servings each

Recipe # 2

Ingredients

Makes two 10 inch pizzas, 6 servings each

4           medium cooking apples, thinly sliced

1            tablespoon lemon juice

1/2       cup granulated sugar

2          teaspoons ground cinnamon

1          teaspoon ground nutmeg

1          package (3 oz) cream cheese, softened

1          egg

1          teaspoon vanilla

1          package (17.3 oz) frozen puff pastry, thawed

1          cup chopped nuts, toasted

Directions

•   Heat oven to 400°F. Line 2 cookie sheets or pizza pans with foil or cooking parchment paper. Make caramel syrup.
•   In medium bowl, mix apples and lemon juice. Stir in granulated sugar, cinnamon and nutmeg.
•   In small bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
•   Roll each sheet of pastry into 10-inch square on foil-lined pizza pan or cookie sheet. Cut each pastry square into 10-inch circle. Place scraps in center; roll into pastry.
•   Spread half of cream cheese mixture over each pastry round. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup caramel syrup over each pizza.
•   Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining caramel syrup over hot pizzas. Serve warm.

* If you’re running short on time, you can substitute by using, ½ cup, of your favorite caramel ice cream topping.

Caramel Syrup

• 1/2       cup plus 2 tablespoons packed brown sugar
• 1/3       cup corn syrup
• 2          tablespoons butter or margarine
• 1/3       cup whipping cream
• 1          Teaspoon rum extract or vanilla

Directions

• In 1-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium heat, stirring occasionally.
• Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat.
• Cool about 30 minutes. Stir in whipping cream and rum or vanilla extract.