Tasty Tuesday ~ Reece's Stuffed Rice Krispie Treats

Ingredients

5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies Cereal
12 Reese's cups
1/4 c. melted peanut butter, for garnish
1/4 c. melted chocolate, for garnish


Directions

Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.

Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly, press half of mixture into an even layer in pan, then top with a layer of Reese’s. Press remaining mixture over Reese’s.

Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes.

Slice into squares and serve.

Tasty Tuesday ~ Chocolate Scotcheroos

Ingredients
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg's® Rice Krispies® cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips

Directions
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.