Choco-Peanut Bars Deluxe Recipe

Choco-Peanut Bars Deluxe Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Satisfy your sweet tooth with the classic blend of peanut butter and chocolate. Together, the tender peanutty bar and crunchy chocolate topping are irresistible.—Laura McDowell, Lake Villa, IL

This recipe is:

Quick

[X]

Rate Choco-Peanut Bars Deluxe Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Choco-Peanut Bars Deluxe Recipe

Prep: 15 min. Bake: 15 min. + chilling

Yield: 36 Servings

15 15 30

Ingredients

1/2 cup shortening
1/2 cup butter, softened
1-1/4 cups packed brown sugar
1 egg
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
TOPPING:
1-1/2 cups semisweet chocolate chips
3/4 cup chunky peanut butter
2-1/4 cups crisp rice cereal

Directions

In a large bowl, cream the shortening, butter and brown sugar until light and fluffy. Beat in the egg, peanut butter and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until golden brown. Cool for 15 minutes.
For topping, melt chocolate chips and peanut butter. Stir in cereal. Carefully spread over the top. Chill for 30 minutes or until firm. Cut into bars. Store in an airtight container. Yield: 3 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 bar equals 197 calories, 12 g fat (4 g saturated fat), 13 mg cholesterol, 96 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Choco-Peanut Bars Deluxe in Country Woman October/November 2009, p41

Homemade Candy Bars

After Easter, I make the most of leftover chocolate bunnies or other chocolate shapes. I melt 2 pounds of these chocolate pieces in a double boiler or in a microwave-safe dish. (Stir until melted and smooth, but don’t add butter or milk because it will cause the finished product to crumble.) Then I add a cup of nuts, raisins, coconut or crisp rice cereal and pour the mixture into a greased 9-inch square pan. It’s easiest to cut the chocolate into squares just after it has begun to set. This candy is so good, I sometimes buy marked-down chocolate after the holidays just so I can make this. —Mary Karkut, Shelton, Connecticut