OK, lets think this through…
Pretzels + Chocolate= salty sweet
Peppermint + Chocolate= refreshing
Cherries/Raisins/ Nuts + Chocolate= bring it on
Peanut Butter + Chocolate= no brainer
Ants + Chocolate = uhhh, not so much
The point of the story? Today is National Chocolate Covered Anything Day! In honor of this tasty day, I’d like to share one of the winning recipes I made last week during my baking frenzy! Its no secret that I love Chocolate Chunk Rice Krispie Treats, but I will admit that they are NOT satisfying. Luckily, this recipe is sweet, salty, and filling!
Butterfinger Krispie Treats
makes 12 large squares
- 1/4 cup Brummel & Brown, or Blue Bonnet Light, soft spread, divided
- 4 cups mini marshmallows
- 1/4 cup peanut butter
- 1/4 cup Better n’ Peanut Butter, low sodium
- 1 Tbsp toffee bits, or more
- 5 cups Chocolate 80 Fiber One Cereal
- 1 cup puffed wheat cereal
- 2 Tbsp Butterscotch chips
- 2 Tbsp mini semi-sweet chocolates
In a large pot, over medium-low heat, melt 3 Tbsp of the buttery spread. Stir in marshmallows and peanut butter, stirring frequently. Once the mallows and peanut butters melt together, add the toffee bits, the remaining 1 Tbsp of buttery spread, and the cereals. Mix until thoroughly combined!
Spray a 9 x 13 pyrex generously with non-stick cooking spray. Transfer the cereal mix into the pyrex and flatten into all corners of the pan. Add water to the empty pot and bring water to a boil. Place a bowl over the pot to create a double bowler. Add the butterscotch and chocolate chips to the bowl and continuously whisk until smooth and melted.
Once melted, use a basting brush to brush the melted mixture over top the cereal treat. Refrigerate for at least 1 hour before cutting.
This was a big hit with everyone who tried it: Dad, Barry, the girls at work….
Nutrition: per square (1/12 recipe)
Calories: 193, Fat: 6.5g, Sat. Fat: .7g, Cholesterol: 0.2mg, Sodium: 162mg, Carbs: 34.4g, Fiber: 5.6g, Sugar: 16.2g, Protein: 3.1g
