Time 3h Yield 18 Number Of Ingredients 18 Steps:
To make the bottom layer: Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar dissolves. Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined. Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly. To make the middle layer: Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed. Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered. Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes. To make the top layer: Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until smooth and spread melted chocolate over the second layer with a rober spatular. Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely. When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board. Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.
Yield 12 Number Of Ingredients 6 Steps:
Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool.
Yield 10 bars Number Of Ingredients 6 Steps:
In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well. Add the brown rice cereal to the mixture and combine. After well combined, pour into a greased or parchment lined baking dish and evenly spread. Chill until solid. In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well. After the crispy mixture is solid, cut into pieces. Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top. Chill again until solid. Store in the refrigerator in an airtight container. Enjoy!
Yield 24 Number Of Ingredients 5 Steps:
In a medium bowl, stir together graham cracker crumbs, confectioners’ sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Yield 24 bars Number Of Ingredients 5 Steps:
In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined. Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil. Spread on the peanut butter mixture. Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture. Refrigerate for 3 hours. Remove from pan, cut, and serve. Enjoy!
Time 20m Number Of Ingredients 6 Steps:
Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside. In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it’s steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don’t want this mixture to come to a boil or the peanut butter could scorch.) Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it’s ok if you hear some crunching noises). Lastly, use your hands to ensure that it’s evenly compacted. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.) Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you’d like. Sprinkle the remaining pecans on top, followed by the salt. Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef’s knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across. These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.
Time 35m Yield 15 servings. Number Of Ingredients 9 Steps:
In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.
Time 25m Yield 24 Number Of Ingredients 6 Steps:
Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.Remove from heat. Stir in peanut butter. Mix well. Add crisp rice and mix until well coated. Add chocolate coated butterscotch chips and pulse to combine mixture. Set aside.Add crisp rice cereal. Stir until well coated. Press mixture into a 13 x 9 x 2-inch (33 x 22 x 5 cm) pan coated with cooking spray. Set aside.In a one-quart saucepan add chocolate and butterscotch chips, and melt over low heat stirring constantly. Once melted, spread evenly over cereal mixture.Sprinkle chips on top for extra chocolatey goodness.Let stand until firm. Cut into small squares or desired size.
Time 40m Yield 2 dozen. Number Of Ingredients 5 Steps:
Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Time 1h15m Yield Makes 16 Number Of Ingredients 8 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.
More about “chocolate peanut butter crispy bars recipes”
Time 20m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Measure out rice crispies and set aside in large bowl. In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil. Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan. combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set. When set, cut into squares.
