Peanut Butter Fudge Crispies

Well, I didn't take any pictures while I was making these, so I will add some pictures later of the few that I kept for myself.

[Edit: So they all got eaten before I could take a picture...... but they were yummy! :D...I am seriously considering getting a table at the Avalon Mall Flea Market....any thoughts?]

{Edit 2: I found one lol a picture of the very last one eaten lol}

My Commerce class had a bake sale today!

And of course I made something that I could not keep a whole pan of in the house cause I would gain 100 pounds lol

Here is the recipe that I did screw up a little:

Peanut Butter Fudge Krispies

(Inspired by Joy the Baker)

Peanut Butter Rice Krispy Treats

(Adapted from the back of the box)

• 3 T unsalted butter
• 1 10-oz bag marshmallows
• 1/2 cup smooth peanut butter
• 1/2 tsp vanilla
• 1 cup roasted salted peanuts
• 6 cups crispy rice cereal

Line a 13×9 inch pan with parchment or foil. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in peanut butter and vanilla. Using a wooden spoon, add peanuts and crispy rice cereal and stir until well coated. Using a buttered spatula or a piece of wax paper, evenly press mixture into prepared pan. Set aside as you prepare the peanut butter fudge.

Peanut Butter Fudge

(Adapted from Alton Brown)

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup creamy peanut butter
• 1/2 tsp vanilla
• 1 cup powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Spread evenly over rice krispy layer and refrigerate bars while you prepare the frosting.

Dark Chocolate Fudge Frosting

• 3 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk
• 1/2 tsp vanilla

In a medium saucepan, combine chocolate chips and sweetened condensed milk. Heat over medium-low heat until chocolate melts, stirring occasionally. Remove from heat and stir in vanilla. Spread evenly over peanut butter fudge later.

Allow bars to cool until frosting sets, about 30 minutes (or 15 minutes in the fridge if you’re as impatient as I am). Remove from pan and transfer to a cutting board. Cut into 1-inch squares.

Makes about 50 1-inch squares.

After being at MUN from 9-8 paper writing from 9-5 and Memorial Ambassador training from 5-8 I was exhausted and starving.....and screwed a few things up.... but the end result was still good

My peanut butter layer wasn't right because I didn't add enough powdered sugar the recipe called for 1/2 lb and I thought I was using a 1/2 cup measure and I was using a 1/4 cup measure so I changed the recipe here to 1 cup so nobody does what I did ...anyway it was runny and seeped into the rice crispies, and I didn't add the peanuts to the rice crispies because I just used crunchy peanut butter because that's what I had in the house.