Chocolate Dipped Peanut Butter Rice Crispy Treats

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
Peanut butter rice crispy treats dipped in chocolate then sprinkled with coconut flakes make an easy holiday gift from the kitchen.

Ingredients

• 3 tablespoons butter
• One (10 ounce) bag Jet-Puffed Marshmallows (roughly 40 large marshmallows)
• 1 cup Planters Peanut Butter
• 6 cups rice crispy cereal
• 8 ounces Baker’s Semisweet Chocolate
• 1 cup Baker’s Coconut
• Red and green food coloring

Preparation

Step 1

Line a 9×9 pan with parchment paper.
In a large pot, melt the butter. Add the marshmallows and melt, stirring constantly. Stir in the peanut butter. Add the cereal and mix until everything is fully incorporated. Quickly spread into the prepared pan, pressing down to form an even layer (I use a piece of parchment paper to protect my hands). Cool completely then cut into 12 rectangles.
Divide the coconut into three small bowls (1/3 cup each). Leave one bowl plain. With the second bowl, add a few drops of red and stir to mix. In the last bowl, add a few drops of green and stir to mix.
Line a cookie sheet with parchment paper. In a narrow yet deep microwave-safe bowl, melt the chocolate*. Dip one treat into the chocolate and place on the cookie sheet. Sprinkle on each color of the coconut. Repeat until all of the treats are dipped. Let the chocolate harden before storing in an airtight container for up to one week.

Notes
*Since my dipping bowl was small, I melted about 2 ounces of chocolate, dipped a few treats, then melted more chocolate.