MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kellogg's Peanut Butter Chocolate Rice Krispies Treats
Categories: Bars, Cookies, Copycat
     Yield: 16 Bars

     1 tb Margarine
     3 tb Peanut butter
   1/8 ts Salt
     5 c  Miniature marshmallows
   1/2 ts Vanilla
     6 c  Rice Krispies cereal
    12 oz Milk chocolate chips
          Non-stick cooking spray

 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.

 Combine margarine, peanut butter, and salt in a large saucepan over
 low heat.

 When peanut butter and margarine have melted, add marshmallows and
 vanilla and stir until marshmallows have melted. Remove from heat.

 Add Rice Krispies and stir until cereal is well coated with the melted
 marshmallow mixture.

 Spray a 9x13" 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.

 Prepare the topping by pouring the chocolate chips into a glass dish.
 Microwave for 2 minutes on 50% power. Stir gently. Microwave for an
 additional minute on 50% power. Stir gently once more until smooth.
 If the mixture hasn't completely melted, zap it again for another
      30    seconds.

 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 F, or
 chill until firm. Slice into 16 bars.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Kellogg#047s#253#040Peanut#040Butter#040Chocolate#040Rice#040Krispies
 #040Treats#253.txt>

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