The Traybakes Family has returned from vacation and while recovering from jet lag, we’re still getting over the fact that the weather at home was (almost!) as warm as the weather we get in the summer here in Massachusetts! So, for sunny, summery days like these, when it’s too hot to turn on your oven, this No-Bake Peanut Crunch is the perfect solution.
Rice Krispies (or any puffed rice cereal you choose) feature heavily in Northern Irish traybake baking. I have several recipes on the blog already that use Rice Krispies with toffee, Mars Bars and even dates and ginger. This week, it’s that classic combination of chocolate and peanut butter in these Chocolate Peanut Mallow Krispies.
This was another first for the blog. So far, I have baked the recipes from my books with minimal changes. I’ve converted to grams, I’ve added a few more directions and on one occasion I’ve suggested how long to bake it for! But I haven’t changed the ingredients. Until now.
I made these ‘Peanut Butter Fingers’ and they were nice. But they weren’t quite right. The base was very crumbly and they didn’t have as much of a peanutty taste as I wanted, so I decided to make them again with a few changes. I added more butter (never a bad thing) and I added more peanut butter (never a bad thing) and they worked out so much better.