Kellogg's Peanut Butter Chocolate Rice Krispies Treats

Kellogg's® Peanut Butter Chocolate Rice Krispies Treats®
When Kellogg's reacted to spectacular sales of its Rice Krispies
Treats with two new varieties of the popular and addictive snack,
TSR got on the case. It seems we've all tasted the original Rice
Krispies Treats. The homemade version is the next homework
assignment in Cooking 101, after learning how to boil water.
And the Kellogg's store-bought packaged version has been available
to the lazier of us for several years now. This variety, however,
puts that whole Reese's "You got your peanut butter in my chocolate"
thing to work. The crunchy bar has just a touch of nutty essence
that builds nicely on the other familiar flavors. But don't be
fooled by that dark "chocolatey" coating on top. It's not actually
chocolate, but rather a melt-resistant custom blend of cocoa and
uh, stuff, that tastes a lot like chocolate; and that happens to
work better for the product from a manufacturing, shipping, and
shelf-life aspect. But here in kitchen cloning land, we don't have
to worry about those things. So get ready to walk on the wild side,
people, as we step up to the microwave and melt some real chocolate
chips for topping our cinch of a crunchy clone.

1 tablespoon margarine
3 tablespoons peanut butter
1/8 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
6 cups Rice Krispies cereal
1 12-ounce bag milk chocolate chips
non-stick cooking spray

1. Combine margarine, peanut butter, and salt in a large saucepan
over low heat.
2. When peanut butter and margarine have melted, add marshmallows
and vanilla and stir until marshmallows have melted. Remove from
heat.
3. Add Rice Krispies and stir until cereal is well coated with the
melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the Rice Krispies mixture into the dish and,
using wax paper or lightly greased hands, press down until it's
flat in the dish. Cool.
5. Prepare the topping by pouring the chocolate chips into a glass
dish. Microwave for 2 minutes on 50 percent power. Stir gently.
Microwave for an additional minute on 50 percent power. Stir gently
once more until smooth. If the mixture hasn't completely melted,
zap it again for another 30 seconds.
6. Use a spatula to spread a thin layer of chocolate over the top
of the Rice Krispies mixture. Cool at room temperature
(at least 72 degrees), or chill until firm. Slice into 16 bars.
Makes 16 bars.

Kellogg's Cocoa Rice Krispies Treats

Kellogg's® Cocoa Rice Krispies Treats®
It's the Rice Krispies Treat for all you chocolate lovers.
By simply replacing regular Rice Krispies with Kellogg's
Cocoa Krispies, then adding a bit of cocoa to the recipe,
we can clone the exact flavor of the product you otherwise
have to buy in boxes in the grocery store. This recipe makes
16 of the crunchy brown bars, or the equivalent of two boxes
of the real thing.

3 tablespoons margarine
1/4 teaspoon salt
5 cups miniature marshmallows
1/2 teaspoon vanilla
4 teaspoons cocoa
6 cups Cocoa Krispies cereal
non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.
2. When margarine has melted, add marshmallows and vanilla and stir
until marshmallows have melted. Add cocoa and stir well. Remove
from heat.
3. Add Cocoa Krispies and stir until the cereal is well coated with
the melted marshmallow mixture.
4. Spray a 9 x 13-inch baking dish with a light coating of non-stick
cooking spray. Pour the mixture into the dish and, using wax paper
or lightly greased hands, press down until it's flat in the dish.
Cool. Slice into 16 bars.
Makes 16 bars.

Baby Ruth Candy Bar

Baby Ruth® Candy Bar
Beneath the chocolate of Nestlés popular candy bar
is a chewy, peanut-covered center that resembles
Hershey's PayDay. To clone this one we'll only have
to make a couple adjustments to the PayDay clone recipe,
then add the milk chocolate coating. Even though the
wrapper of this candy bar calls the center "nougat,"
it's more of a white or blonde fudge that you can make
in a saucepan on your stovetop with a candy thermometer.
Centers
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1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
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1. Combine all ingredients for the centers, except the
powdered sugar, in a small saucepan over low heat. Stir
often as the caramel slowly melts. When the mixture is smooth,
add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2
cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand
mixer on high speed to combine. Keep mixing until the candy
cools and thickens and can no longer be mixed. That should take
a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until
it can be touched. Don't let it sit too long - you want the candy
to still be warm and pliable when you shape it. Take a
tablespoon-size portion and roll it between your palms or on a
countertop until it forms a roll the width of your index finger,
and measuring about 4 1/2-inches long. Repeat with the remaining
center candy mixture and place the rolls on wax paper. You should
have 8 rolls. Let the center rolls sit out for an hour or two to
firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel side down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it onto
the peanuts to coat the roll completely. Place the candy bar onto
wax paper, and repeat with the remaining ingredients. Place these
bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap
it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat
for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently
after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up
on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the
candy bar with chocolate using two forks, one in each hand. When
the candy is covered with chocolate, balance the bar on both of the
forks, one at each end of the candy bar, and tap the forks on the
top edge of the bowl so that much of the chocolate drops off.
Carefully place the candy bar onto wax paper and remove the two
forks. Repeat with the remaining ingredients, and then chill the
candy bars until firm.
Makes 8 candy bars.

Snickers Chocolate

Snickers Chocolate
Serving Size : 8
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12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
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Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.