Let me start by saying that these pictures do no justice to how delicious and addicting these rice krispie treats are in real life. I snapped these photos on our family trip last weekend and it's a good thing I did because a few hours later, they were all gone.
When I was a little girl, just in elementary school, my Mom would bring me lunch one day a week. I looked forward to these days all week, mostly because I loved seeing and having lunch with my Mom. But secretly, my favorite part of those lunches was the SHS rice krispie treats my Mom would always bring. Every time, without fail. My Mom was a teacher at Sweetwater High School (hence the SHS), and the lunch ladies made and sold the most amazing PB rice krispies in the cafeteria there. They were huge (or maybe I was just really little), and the perfect mix of chewy, gooey, peanut buttery goodness. I loved those things.
By the time I got to high school, the recipe seemed to have changed some because they just weren't the same as I remembered from years before. A few years ago, someone started a Facebook page for Sweetwater alumni and an ex-cafteria worker posted the recipe for these legendary treats. Y'all. When I saw that, you'd have thought I found the holy grail. It was one of the more exciting moments of my life thus far.
I don't know what it is about this recipe that is so life-changing. Maybe it's the Karo Syrup and entire jar of peanut butter. I also never use the full box of cereal; these bars are already so dense and I prefer a little more cream than crunch to my rice krispies.
I could talk these things up all day, but I'll just shut up and share the recipe. If you make them, please comment below and let me know what you think! I hope you love them as much as 8 year old (and now 29 year old) Brittany.
2 c. sugar
2 c. corn light syrup
2 c. peanut butter (1 jar)
about a 13 oz box of rice krispies
Heat the corn syrup and sugar on the stove. DO NOT LET IT BOIL. Add in the peanut butter and stir until smooth. Add your rice krispies slowly and stir until all coated. Pour in a pan (we use a 13 by 9 in.) and let it sit to firm up and cut.
Note: Cut into squares while they are still warm...5-10 minutes after you pour into the pan. They dry fast! Your poor little knife will be forever grateful.
Some of my blogging friends and I had a meeting this afternoon to go over preparations for New York Fashion Week which will be here before we know it (Sept. 9). I'm so excited! I went last year but it was such a last minute, rushed trip that I feel like I didn't get to see or do as much as I'd like to. I'm sure that's always the case in NYC, though. If you have any tips of things we should see, do, or eat while we're there, please share! We'd love to add them to our list!