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Chocolate-Peanut Butter Crunch Bars

 Chocolate-Peanut Butter Crunch Bars
My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin
36 ServingsPrep: 20 min. + chilling

Ingredients

  • 3 cups miniature pretzels, coarsely chopped
  • 10 tablespoons butter, divided
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 3 cups Rice Krispies
  • 1/2 cup light corn syrup, divided
  • 3/4 cup peanut butter chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup dry roasted peanuts, chopped

Directions

  • Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl,
  • microwave 6 tablespoons butter on high for 45-60 seconds or until
  • melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until
  • marshmallows are melted, stirring every 30 seconds. Stir in Rice
  • Krispies and remaining chopped pretzels. Immediately press into a
  • greased 13x9-in. baking pan.
  • In another microwave-safe bowl, combine 2 tablespoons butter and 1/4
  • cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or
  • until butter is melted, stirring once. Add peanut butter chips; cook
  • 30-40 seconds or until chips are melted, stirring once. Spread over
  • cereal layer.
  • In a microwave-safe bowl, combine the remaining corn syrup and

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Chocolate-Peanut Butter Crunch Bars (continued)

Directions (continued)

  • remaining butter. Cook on high for 45-60 seconds or until butter is
  • melted, stirring once. Add chocolate chips; cook 30-40 seconds
  • longer or until chips are melted, stirring once. Spread over top.
  • Sprinkle with peanuts and reserved pretzels; press down gently. Cover
  • and refrigerate 30 minutes or until set. Cut into bars. Store in
  • airtight containers. Yield: 3 dozen.
Nutritional Facts: 1 bar equals 136 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 124 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.