Rice Krispies Slices
- 2 tablespoons [30 g] butter
- 3/4 cup [190 mL] corn syrup
- 3/4 cup [150 g] sugar
- 3/4 cup [190 mL] peanut butter
- 4 1/2 cups [1.125 mL] rice krispies cereals
Chocolate Frosting
- 2 tablespoons [30 g] butter
- 1 1/2 cups [375 mL] icing sugar
- 1/2 cup [125 mL] sweetened chocolate powder
- 1/4 cup [60 mL] cocoa powder
- 3 tablespoons [45 mL] milk, or more
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Rice Krispies Slices
- Into a saucepan over medium-low heat, melt together butter and corn syrup.
- Completely melt sugar into hot syrup, without boiling.
- Meanwhile, prepare frosting.
- Then well mix in peanut butter; remove from heat.
- Well stir in cereals; transfer mixture onto a cookie sheet, already lined with plastic wrap.
- Spread mixture, pressing with the back of a spoon.
- The hotter the mixture, the easier it is to handle.
- Spread frosting over rice krispies mixture.
- Shape still warm mixture into a roll, using plastic wrap.
- Refrigerate roll until just hardening.
- To serve, slice roll into 1/4-inch [6-mm] thick slices.
Chocolate Frosting
- Melt together butter into a clean saucepan.
- Stir in icing sugar, sweetened chocolate powder, cocoa powder and milk.
- If needed, to get a spreadable yet thick frosting, stir in a little more milk.
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