Here is a simple no-bake dessert that my church family love. An upgraded rice crispy treats with peanut butter, peanuts, and chocolate glaze! I multiplied the recipe one too many time, so bars are piled too high which made it hard for older diners to eat. But everyone loved the taste and wonderfully crunchy texture.
Corn syrup binds the cereal and keeps the texture crispy.
For quick crushing of nuts, we put them in ziplock baggie and gently tap them with a rubber mallet.
After warming peanut butter mixture, add the rice crispy cereal and peanuts.
When making a large volume, apply oil spray on latex gloved hands to mix cereal and peanut butter mixture.
Halve the mixture and press it down. Sprinkle chips of your choice, we used both peanut butter chips and semi-sweet chocolate chips, then add the remaining mixture. Press down the mixture into the pan.
Drizzle melted chocolate and let cool completely before cutting into bars.
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Peanut Butter Rice Crispy Bars
1 cup packed light brown sugar (7 oz)
1 cup light corn syrup (8 oz)
1 cup peanut butter (8 oz)
1 cup salted dry-roasted peanuts, chopped (4 oz)
6 cups Rice Crispy cereal ( 6 oz)
1 cup peanut butter chips or semi-sweet chocolate chips
1 cup semisweet chocolate chips, melted in microwave 30-60 seconds
1. Grease 13- by 9-inch baking pan. Bring sugar and corn syrup to simmer in large pot. Off heat, add peanut butter and peanuts, stirring until smooth. Add rice crispy cereal and stir until incorporated.
2. Scrape half the mixture into prepared pan and press into bottom and corners with greased spatula (or with greased gloved hands if making a large volume). Sprinkle peanut butter chips or chocolate chips, if using. Add the remaining mixture, pat the mixture down. Drizzle melted chocolate over top and spread to cover. Let cool completely, about 30 minutes. Slice and serve. (Bars can be stored in airtight container for 2 days.)
Note: Recipe times 2 for 24x12x2 steam pan, which yields 32 bars