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Neutron Krispies

Grandma, whose recipe this is, calls these delectably dense treats by a less descriptive name I no longer recall.

1 cup sugar
1 cup corn syrup (light)
1 cup crunchy peanut butter (creamy ok)
6-7 cups Rice Krispies or their generic equivalent (just under half a box if you don't care to measure)
1 bag high quality semi-sweet chocolate chips (Never go generic on chocolate. I recommend Baker's brand if you can find it.)
1/2 tsp vanilla (an optional addition of my own)

In a sufficiently large saucepan or pot at medium heat, stir the sugar and corn syrup together until bubbling, and allow to simmer like this for a couple minutes, stirring constantly.  Reduce heat to low and stir in the vanilla and peanut butter until the components are thoroughly mixed.  Turn off the heat and add the krispies, stirring until all krispies are coated.

On lightly buttered wax paper or (my preferred method) a cookie sheet with edges, pour out the krispies and level off/compress (in cookie sheet) using a lightly buttered flat implement, such as a plate with a smooth underside.  A relatively smooth krispie surface will be easier to spread chocolate on.

Melt the chocolate and spread evenly across krispies.  The best, least risky way of melting chocolate in my experience is in the microwave for successively lower periods, stirring between each heating.  For instance, I microwave the chips in a plastic or ceramic bowl for about a minute, stir, heat for another 45 seconds, stir, then heat for 30 and stir.  By then it's usually completely melted down without even being hot to the touch.  Your microwave and chocolate chips may vary, and remember that semi-sweet chocolate takes longer to melt than milk chocolate (if you go on to melt chocolate for other things.)

At time of serving, cut out portions of desired size.  Serve warm for a gooey treat, and cover with plastic wrap when the chocolate is hardened -- at room temperature for better results.  I actually like Neutron Krispies best when they are a couple days old.




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