Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes No-Bake Peanut Butter Rice Krispies Cookies 3.3 (239) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 squares Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 1 cup light corn syrup ½ cup granulated sugar ½ cup light brown sugar 1 ½ cups salted peanut butter 2 teaspoons pure vanilla extract 4 cups Rice Krispies Directions Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat. Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares. Rate it Print