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Before you jump to Gluten Free Peanut Butter Rice Krispie Treats recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.
Most of us have been conditioned to believe that comfort foods are not good and should be avoided. Often, if your comfort food is a high sugar food or another junk food, this is true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that, when you eat them, could boost your mood. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.
Green tea is wonderful for moods. You knew it had to be in here somewhere, right? Green tea has a lot of an amino acid called L-theanine. Studies show that this particular amino acid can essentially stimulate brain waves. This will better your brain’s focus while also calming the rest of your body. You knew that green tea helps you feel better. Now you know that it helps you to elevate your moods also!
As you can see, you don’t need junk food or foods that are terrible for you to feel better! Try a few of these hints instead.
We hope you got benefit from reading it, now let’s go back to gluten free peanut butter rice krispie treats recipe. To make gluten free peanut butter rice krispie treats you need 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Gluten Free Peanut Butter Rice Krispie Treats:
- You need 1 cup White Karo Syrup
- You need 1 cup Sugar
- You need 1 cup Peanut butter
- Provide 5 cup Gluten Free Rice Krispies
- Take 1/2 bag Dove Dark Chocolate Bars
Instructions to make Gluten Free Peanut Butter Rice Krispie Treats:
- Bring Karo syrup and Sugar to a slow boil. Stir over Medium-low heat.
- Heat the peanut butter in the microwave until it's runny. (12-20 sec.)
- Stir in peanut butter with syrup and sugar.
- Remove from heat and add Rice Krispies.
- Distribute evenly into a 9" X 13" pan.
- Melt the chocolate and pour or decorate the top of Krispies.
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