This is a beyond decadent snack…way too dangerous to leave at the house!!!
Melt a stick of butter in a large tall pot. Then add a bag of chocolate chip morsels, stirring until melted. Then add 12 oz of peanut butter creamy, completely melt and stir all 3 together. Add one teaspoon of vanilla extract gradually stir in Rice chex cereal, small amounts at the time until you have used about ½ of a regular box.
Then, add a large bag of 4x conf. sugar to a large freezer Ziploc, dip mix in to this in small quantities and shake shake shake shake. Keep the other mixture hot and keep adding it to the bag of sugar and shaking until all covered. It takes a lot of shaking and adding a lot of powdered sugar to the top. If the mixture gets cold, it will not stick so keep it warm while you are shaking ..
I can hardly wait to try this! I found this recipe on the Pillsbury site. I am glad it seems so easy, because I might have to make a separate treat for my boy since he can’t have peanuts!
Prep time: 15 minutes
Total time: 2 h 20 min
1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2 Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
3 Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.