Rolled Peanut Butter Rice Krispie Treat

Okay, I have to admit, I love my sweets! The past month, I haven't been baking much. I am eating healthier, and losing weight in the process.
I find if I bake, I eat! Dont get me wrong, I do splurge one day during the week, usually a Saturday.

I was watching Studio 5(Amy Richardson) a couple of months ago, and they featured this variation of a Rice Krispy Treat. My SIL came to me, and asked for a good treat to serve her Celiac co-workers. I tweaked the recipe a bit, and here it is.

Warning these are so addictive. I usually slice them up, and wrap individually in foil, and hide them in the freezer for later :)


5 tbsp butter
5 1/2 cups Gluten Free Rice Krispie Cereal
1-10oz package marshmallows
1/3 cup peanut butter (White Chocolate Wonderful, Peanut Butter & Co.)
1- 4oz bar of chocolate, melted (Hershey or other GF milk chocolate)
1- 4oz bar white chocolate, melted
3/4 cup coarsely chopped cashews(get these in the bulk isle, they are cheaper)
1/4 cup prepared, or homemade caramel(I like Mrs. Richardsons)


Method:

· Butter a small flat baking sheet(I used my broiler pan from my oven,remove the insert, of course)
set aside.

· In a large saucepan, melt butter over low heat, add marshmallows and stir until smooth. Remove from heat, and stir in peanut butter.

· Fold in cereal.

· When evenly coated, pour into prepared pan. Press to flatten slightly.

· Sprinkle cereal mixture with half the nuts. Drizzle half of the chocolate, white chocolate and caramel over the nuts.

· Refrigerate for 5-7 minutes, or until chocolate is slightly set.

· From the small end of pan, lift cereal and roll, jelly roll style. Pressing lightly to compress. Smoothing edge to seal.

· With seam side down, drizzle remaining, chocolates, and caramel over the top of roll, finishing with remaining chopped nuts.

· Refrigerate until firm. Slice into rounds when ready to serve.

Makes 10 pieces