Best Peanut Butter Chocolate Cereal Bars Recipes

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CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS



Chocolate Butterscotch Peanut Butter Cereal Bars image

If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter
6 cups Special K
2 cups semisweet chocolate chips
1 cup butterscotch chips

Steps:

  • In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.

Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS



Chocolate-Peanut-Butter-Caramel Cereal Bars image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 8

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

  • Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
  • In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
  • Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

NO-BAKE CHOCOLATE PEANUT BUTTER CEREAL BARS



No-Bake Chocolate Peanut Butter Cereal Bars image

Try a recipe using Chocolate Cheerios® cereal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 8

5 cups Chocolate Cheerios™ cereal
3/4 cup raisins
3/4 cup salted peanuts
1 cup corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1/2 cup milk chocolate chips

Steps:

  • Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside.
  • In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter.
  • Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
  • In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS



Chocolate Frosted Peanut Butter Crispy Rice Cereal Bars image

This complete recipe can be doubled. It is best to slice the bars while the chocolate topping is only semi hardened, this will prevent the chocolate from cracking.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 20m

Yield 30 serving(s)

Number Of Ingredients 10

1/2 cup light corn syrup
1/2 cup white sugar
1/2 cup margarine or 1/2 cup butter, softened
3/4 cup peanut butter
1 teaspoon vanilla
0.5 (16 ounce) package mini marshmallows
5 1/2 cups crispy rice cereal
1/4 cup chopped peanuts (optional)
2 cups semisweet chocolate morsels
2 tablespoons shortening

Steps:

  • Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
  • In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
  • Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
  • Add in mini marshmallows and stir until blended.
  • Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
  • Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
  • In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
  • Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
  • Cut into desired size bars.

Nutrition Facts : Calories 223.3, Fat 11.2, SaturatedFat 3.8, Cholesterol 0.5, Sodium 114.3, Carbohydrate 29.6, Fiber 1.4, Sugar 18.3, Protein 2.8

CHOCOLATE-PEANUT BUTTER CEREAL BARS



Chocolate-Peanut Butter Cereal Bars image

Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 8

Cooking spray
8 cups chocolate crisp puffed-rice cereal
1/4 cup (1/2 stick) unsalted butter
10 ounces miniature marshmallows (4 3/4 cups)
3/4 cup natural peanut butter
1/4 teaspoon fine salt
1 cup semisweet chocolate chips
1/2 cup salted roasted peanuts, roughly chopped

Steps:

  • Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter, and salt and cook, stirring, until mixture is melted, about 3 minutes. Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be pliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from pan and cut into 12 bars.

Nutrition Facts : Calories 436 g, Fat 20 g, Fiber 3 g, Protein 8 g, SaturatedFat 7 g

CHOCOLATE PEANUT BUTTER CEREAL BARS



Chocolate Peanut Butter Cereal Bars image

"I got this recipe from my mother, and it's now part of my yearly Christmas baking," writes Denise Moore from Nepean, Ontario. "For variety, I sometimes form the mixture into balls with chocolate caps. One batch is never enough!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 bars.

Number Of Ingredients 7

1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup light corn syrup
2-1/2 teaspoons butter, divided
1 cup crisp rice cereal
1/4 cup chopped pecans
1/2 cup semisweet chocolate chips

Steps:

  • In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 201 calories, Fat 11g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 98mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT-BUTTER CHOCOLATE CEREAL BARS



Peanut-Butter Chocolate Cereal Bars image

The recipe for these chewy treats comes from Sonny Lewis, Bethesda, Maryland.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 7

Nonstick cooking spray
1 package (10 ounces) mini marshmallows
1/2 cup (1 stick) unsalted butter
1/2 cup smooth peanut butter
1/2 cup light corn syrup
1 box (10 ounces) puffed rice cereal (about 10 1/2 cups)
1 1/2 cups semisweet chocolate chunks or chips

Steps:

  • Coat a 9-by-13-inch baking dish with cooking spray. Line with wax or parchment paper, leaving an overhang on two sides; coat paper with cooking spray.
  • Combine marshmallows, butter, peanut butter, and corn syrup in a large (6-quart) pot; cook over medium heat, stirring, until melted and smooth, 5 to 8 minutes. Remove from heat. Add cereal; stir to coat.
  • Quickly transfer mixture to prepared dish, sprinkling in chocolate chunks as you go. Using a metal spatula coated with cooking spray, press in firmly. Refrigerate until chocolate is set, 10 to 15 minutes. Run a knife around edges; lift out of baking dish, using paper as an aid. Cut into bars.

CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS WITH



Chocolate Butterscotch Peanut Butter Cereal Bars with image

If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1 cup sugar
1 cup light corn syrup
1-1/2 cups creamy peanut butter
6 cups Special K
2 cups semisweet chocolate chips
1 cup butterscotch chips

Steps:

  • In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.

Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER-FILLED CHOCOLATE CEREAL BARS



Peanut Butter-Filled Chocolate Cereal Bars image

Looking for a wonderful dessert using Cocoa Puffs® cereal? Then check out these tasty peanut butter filled chocolate bars - perfect to serve at your next party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 24

Number Of Ingredients 11

1/4 cup butter or margarine
1 bag (10.5 oz) miniature marshmallows
4 cups Cocoa Puffs™ brownie crunch cereal
4 cups Cocoa Puffs™ cereal
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1 cup candy-coated peanut butter pieces, if desired

Steps:

  • Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave 1/4 cup butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereals. Press evenly in pan.
  • In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread filling evenly over base.
  • In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Spread over filling. Sprinkle with peanut butter pieces. Refrigerate about 30 minutes or until set. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 25 g, TransFat 0 g

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