Comments on: peanut butter crispy bars

By: Krista

Krista — Sat, 13 Mar 2010 00:24:14 +0000

The krispie layer as in baked is too thin. On the second try, I made 1.5 times as much as they suggest. I also brought my sugar to hard ball, not soft, and used Kerrygold butter (the fat and water percents of it and land-o-lakes differ by less than 1%, contrary to popular belief, but the Kerrygold is more delicious anyway) and this time they came out perfect.The butter may or may not have helped, cooking the sugar longer and making a thicker layer definitely did. Hope it helps.

By: Amy

Amy — Tue, 16 Feb 2010 18:58:06 +0000

These are amazing! I made them this weekend, but my rice krispie layer turned out a bit on the soggy side…did I not boil the sugar long enough or should I just add more rice krispies next time? LOVE them!!

By: Sally

Sally — Sun, 24 Jan 2010 23:55:17 +0000

Thanks Deb! Another quick question – should the sugar/corn syrup/water mixture be caramelized when it gets to the softball stage, or still clear?

Thanks again!

By: deb

deb — Sun, 24 Jan 2010 16:20:41 +0000

Sally — It could have been the cream, which was a theory I never got to test out, unfortunately though it’s hard to say if 1 tablespoon could really make anything that wet…

By: Sally

Sally — Sun, 24 Jan 2010 03:17:27 +0000

Quick question – made them tonight – the top two layers were delicious – I added 1 T of cream, which made the crispy layer too wet. But – I got the syrup to softball stage, but it didn’t caramelize at all – should I have let it go a little longer? The liquid was still completely clear…

I had these at Tazza Bakery in Brooklyn last week and they were ADDICTIVE!

THANKS :)

By: Kathy

Kathy — Fri, 15 Jan 2010 18:53:51 +0000

Hi, Deb! Thought I might share the simple recipe my family has always used for Scotcheroos: bring to a boil one cup each corn syrup and sugar, plus one tablespoon water. Pull it from the heat and whisk in one cup of peanut butter, then pour quickly over six cups puffed rice cereal. Stir quickly and pack lightly into a greased (9×13) pan. We use a mix of semisweet chocolate chips and butterscotch chips (ratio is your choice, and about a scant cup of each), melted, for the top. Mom’s side of the family frequently requests that she bring a pan to family gatherings, but as I’m just one person in my household (for now), I make them perhaps once a year. They are just too dangerous to have around, even though I bring them to work.

By: Tracy

Tracy — Sat, 19 Dec 2009 20:09:07 +0000

We made these cookies this morning as part of our Christmas baking. They are delicious! We didn’t have a candy thermometer so we had to use the “soft ball” test (I guess that’s what you call it) and the crust turned out perfectly. We microwaved the pb/chocolate mixture as well as the dark chocolate icing instead of using a double-boiler, stirring every 30 seconds, and that worked out great too. These are very yummy but also very rich so I think we will probably cut them into smaller portions. Can’t wait to share them with friends and family! They will surely be impressed! :)

By: Susan

Susan — Fri, 18 Sep 2009 22:49:42 +0000

Oh, one more thing..I used the Lyle’s Golden syrup in the base caramel mixture. It it perfect for this recipe and it’s just a cane sugar syrup..no high fruitcose corn syrup at all. It’s a bit pricy, but it sure has great flavor when syrup is called for in caramel or butterscotch flavor based sweets.

By: Susan

Susan — Fri, 18 Sep 2009 22:41:43 +0000

I made these last night. (I was wanting to make the Snickerdoodles you just published, but my other half said..”I’m 59, not 9.”) So..I made these and he’s a happy man! They are really, really good. My base was a bit loose and it lost some of the crispy quality once cooled. I think next time I will cool and beat the caramel mixture to thicken it so it will set, much like a fudge or praline, before adding the rice crispies. It will make a creamier, sturdier base. I also mixed milk chocolate and semi sweet chocolate chips (50/50) for the peanut butter/chocolate layer. That flavor was perfect. I used 70% chocolate for the frosting and it added just enough bitter edge to balance the sweet base. This will definately be made for my holiday candy tray. Thanks, Deb.

By: Jan Hu

Jan Hu — Tue, 08 Sep 2009 18:13:58 +0000

These are so wonderful! I have to hide them from my kids and ration carefully.
I (so sorry–a quintessential party-pooper) actually used the organic brown rice crisps and brown rice syrup (for the sugar and corn syrup) and dark choc. chips but regular p.b. and unsalted organic butter. Mine aren’t as pretty as yours–the dark choc. masks the pb color but they are fantastic and I justify my gluttony because they have uh, protein, antioxidants, brown rice, natural fats and natural sugars,…
:-) Oh, and I used coconut oil to grease my pan. MMMMMMMM