CHOCOLATE RIBBON BARS

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Chocolate Ribbon Bars image

I found this yummy, no-cook recipe in a Taste of Home magazine. I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars! Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe.

Provided by Hey Jude

Categories     Dessert

Time 25m

Yield 24 bars

Number Of Ingredients 7

1 (11 ounce) package butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
12 ounces semi-sweet chocolate chips
1/4 cup butter, cubed
2 tablespoons water
3/4 cup confectioners' sugar

Steps:

  • In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
  • In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
  • Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
  • Chill before cutting.

Nutrition Facts : Calories 266.7, Fat 15.5, SaturatedFat 8, Cholesterol 5.1, Sodium 147.4, Carbohydrate 31.6, Fiber 1.6, Sugar 21.8, Protein 4.2

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