CHOCOLATE PEANUT BUTTER CRUNCH BARS
My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don't think I'd ever go back to plain old bars again. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 124mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE PEANUT BUTTER-CHOCOLATE CRUNCH BARS
Quick and easy snack that is sugar, dairy, and gluten free. The bars remind me of Kit Kat® bars.
Provided by Allrecipes
Categories Desserts Cookies Bar Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 5
Steps:
- Line a square 8-inch dish with parchment paper. Pour rice square cereal into a large mixing bowl and set aside.
- Combine peanut butter, chocolate chips, maple syrup, and coconut oil in a saucepan over low heat. Whisk until everything is completely melted and mixed together, about 5 minutes. Pour chocolate mixture over rice square cereal and mix together.
- Press mixture into the prepared dish and refrigerate until firm, at least 1 hour. Cut into bars and serve.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 17.6 g, Fat 17.5 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 7.4 g, Sodium 102.8 mg, Sugar 13.6 g
GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS
These Gooey Chocolate Peanut Butter Crunch Bars could not be more delicious and perfect for a back to school weekend dessert!
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
- Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
- Let cool completely before cutting into squares. Serve room temperature.
Nutrition Facts : Calories 550, Carbohydrate 83 g, Cholesterol 0 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 46 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER CORNFLAKE CRUNCH BARS
Make and share this Chocolate Peanut Butter Cornflake Crunch Bars recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 15m
Yield 36-42 bars
Number Of Ingredients 7
Steps:
- In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
- Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
- Remove from heat and stir in the chocolate chips until melted.
- Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
- Press into a buttered 13x9-inch pan.
- Cool completely, then cut into bars.
PEANUT BUTTER CRUNCH BARS
Who doesn't like creamy marshmallows, mixed with crunchy peanut butter & cereal.. sooo delicious nobody can resist these .. * NOTE* these would be good with other kinds of cereal too.. Cocoa Puffs, or Reese peanut butter puffs would be great too. Use your favorite cereal. Enjoy
Provided by Joelle Johnson
Categories Other Desserts
Time 5m
Number Of Ingredients 5
Steps:
- 1. In a large pan over medium low heat add butter , marshmallows stirring often till melted and smooth.
- 2. Add peanut butter & vanilla mixing till melted & smooth.
- 3. Add 5 cups cereal and stir till combine. If still liquidity add the remaining cup of cereal stirring well.
- 4. Pour into a non stick sprayed bar type pan ( I used a 8x 11) and using a spoon that was sprayed with nonstick spray, push gently into an even layer. Let cool them cut into bars.
NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS
Make and share this No Bake Chocolate Peanut Butter Crunch Bars recipe from Food.com.
Provided by grandma2969
Categories < 30 Mins
Time 30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Generously grease 13x9 baking pan or coat with nonstick spray.
- In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
- Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
- Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
- Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
- Store in an air tight container for up to 1 week for freeze up to 1 month.
Nutrition Facts : Calories 172.3, Fat 9.1, SaturatedFat 3.6, Cholesterol 1.3, Sodium 101.1, Carbohydrate 22.2, Fiber 1.3, Sugar 13.9, Protein 3.4
PEANUT BUTTER CRUNCH BARS
Enjoy the crunch in these chocolate and peanut bars made with Gold Medal® whole wheat flour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg; beat until well blended. Add flour, baking soda and salt; mix well. Spread in pan.
- Bake 19 to 24 minutes or until edges are golden brown. Immediately sprinkle with chocolate chips; let stand 5 minutes.
- Using metal spatula, spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 9 g, TransFat 0 g
PEANUT BUTTER CORNFLAKE CRUNCH BARS
A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
Provided by Kathleen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
- Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
- Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g
GOOEY CHOCOLATE PEANUT BUTTER CRUNCH BARS
These Gooey Chocolate Peanut Butter Crunch Bars could not be more delicious and perfect for a back to school weekend dessert!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place cereal and marshmallows into a large mixing bowl. Line a 9×13-inch baking dish with parchment paper and spray generously with cooking spray.
- Place brown sugar, corn syrup and peanut butter into a small saucepan over medium heat. Stir and let boil for one minute. Remove and stir in vanilla and salt. Pour over cereal mixture, stirring until well combined, the marshmallows will melt while stirring. Pour cereal mixture into prepared baking dish spreading and pressing evenly, will be sticky, doesn't have to be perfect. Drizzle top layer with melted white chocolate then with melted chocolate.
- Let cool completely before cutting into squares. Serve room temperature.
DOUBLE CRUNCH PEANUT BUTTER AND JAM BARS
These bars are fantastic! The crunchy peanut butter and the peanuts give a nice texture to the bars. And, the cookie is not overly sweet. It goes perfectly with the cherry jam. Can't find superfine sugar? No problem! You can make it yourself by processing regular granulated sugar in your food processor until it's very fine. A...
Provided by KAIT H
Categories Other Desserts
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees. Grease and dust a 9 x 13 baking pan with the 2 tablespoons of butter and 2 tablespoons flour. Shake out the excess flour.
- 2. In a large bowl with an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes, and nice and smooth.
- 3. With a clean hand, rub the oil on the inside of a 2-cup measuring cup before measuring the peanut butter. It won't stick that way.
- 4. With the mixer on low, add the vanilla, eggs, and peanut butter and mix until well combined.
- 5. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- 6. Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Add the remaining dough by the tablespoonful and spread gently over the jam. The remaining batter will not completely cover the jam which is a good thing since the beautiful cherry jam will shine through. Sprinkle with the chopped peanuts.
- 7. Bake for 45 minutes, until golden brown. Cool and cut into 20 bars.
LOW FAT PEANUT BUTTER CHOCOLATE CRUNCH BARS
Make and share this Low Fat Peanut Butter Chocolate Crunch Bars recipe from Food.com.
Provided by kim_m_cooper
Categories Bar Cookie
Time 20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 13 x 9-inch baking dish with non-stick cooking spray.
- Place the rice cereal and fiber one in a large bowl.
- In a saucepan combine the margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
- Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
- Add/mix in reduced-fat chocolate morsels.
- Press the mixture into prepared pan, using a rubber spatula to spread out.
- Cut into 24 bars.
Nutrition Facts : Calories 90.9, Fat 1.9, SaturatedFat 0.8, Cholesterol 0.2, Sodium 82.9, Carbohydrate 20, Fiber 2.8, Sugar 10.1, Protein 1.3
SCOTCHY PEANUT BUTTER CRUNCH BARS
Quick & easy treat for peanut butter/chocolate lovers. This recipe came from 133 Bar Cookie Recipes from the Land of Wheat.
Provided by littleturtle
Categories Bar Cookie
Time 20m
Yield 1 15x10" pan, 60 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients; beat well.
- Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
- Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
- Bring sugar and corn syrup to a boil.
- Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
- Sprinkle with chocolate chips.
- Place in hot oven 2-3 minutes to soften chocolate and spread to frost.
Nutrition Facts : Calories 120.8, Fat 6.7, SaturatedFat 2.3, Sodium 70.6, Carbohydrate 14.7, Fiber 0.6, Sugar 8.9, Protein 1.8
PEANUT BUTTER CRUNCH BARS
Categories Cake Dairy Dessert Bake Quick & Easy
Number Of Ingredients 12
Steps:
- Sift flour, salt and baking powder together and set aside. Melt margarine, remove from heat and add sugar, eggs and milk. Blend well. Add dry ingredients and mix well. Bake at 350 in a greased and floured 10" X 15" pan for 15 to 25 minutes. Test as for cake. Cool slightly and spread topping. Topping prep: Melt chips in double broiler. Add peanut butter and mix well. Remove from heat and add corn flakes. Mix well. Spread immediately.
CAPTAIN CRUNCH PEANUT BUTTER BARS
How to make Captain Crunch Peanut Butter Bars
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Spray a 9 x 13 pan with cooking spray, set aside.
- In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally. Once mixture is melted and all combined, remove from heat. Add cereal and M&M's quickly and stir quickly to well coat. As the marshmallow mixture cools it will become harder to mix.
- Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.
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