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If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.
This recipe is:
Quick
Nutritional Analysis: 2 bars equals 316 calories, 15 g fat (7 g saturated fat), 1 mg cholesterol, 157 mg sodium, 43 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Peanut Butter Bars in Weeknight Cooking Made Easy Annual 2005, p321
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Reviewed on Apr. 21, 2013 by 3froggiekids
This is a special treat in our house. We do cut the peanut butter to 1 c. And we remove the saucepan from the burner as soon as the sugar and corn syrup start to bubble. If it's cooked to long, it will make the bars very hard. Enjoy!!
This is a special treat in our house. We do cut the peanut butter to 1 c. And we remove the saucepan from the burner as soon as the sugar and corn syrup start to bubble. If it's cooked to long, it will make the bars very hard.
Reviewed on Mar. 13, 2013 by mluttenegger
I have made a version of this recipe for years. My recipe calls for only 1 cup creamy peanut butter and 1 cup semisweet chocolate chip. I use Rice Krispies instead of Special K cereal. I have never refrigerated my bars as they set up fast enough. I think the previous reviewer may have over cooked the corn syrup peanut-butter , and that is why they were "hard as a rock." I cook mine until the mixture just begins to bubbles This bars do not last long in my house!
Reviewed on Dec. 10, 2012 by michelle.miles
They turned out hard as a rock
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© Reiman Media Group, LLC., 2013