Show Subscription Form




Peanut Butter Crispy Bars Recipe
Peanut Butter Crispy Bars Recipe photo by Taste of Home

Peanut Butter Crispy Bars Recipe

Publisher Photo
“I needed something quick for a gathering and whipped up these yummy bars.” Gail Anderson - Jefferson, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 36 servings

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
  • 4 cups miniature marshmallows
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter, cubed
  • 2 cups crisp rice cereal
  • 1/2 cup salted peanuts

Nutritional Facts

1 bar equals 213 calories, 13 g fat (5 g saturated fat), 5 mg cholesterol, 112 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. Press cookie dough into an ungreased 13x9-in. baking pan. Bake 10-14 minutes or until edges are lightly browned and center is set. Sprinkle with marshmallows; bake 4-5 minutes or just until marshmallows are puffed. Cool 5 minutes.
  2. Meanwhile, in a small saucepan, combine chocolate chips, peanut butter and butter. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; stir in cereal and peanuts. Drop by spoonfuls over top; gently spread over marshmallows. Cool and cut into bars. Yield: 3 dozen.
Originally published as Peanut Butter Crispy Bars in Simple & Delicious May 2010, p53

Nutritional Facts

1 bar equals 213 calories, 13 g fat (5 g saturated fat), 5 mg cholesterol, 112 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Peanut Butter Crispy Bars

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 29, 2012

I changed it slightly and used homemade peanut butter cookie dough but other than that I kept it the same. I followed the tip for letting the marshmallows set more and really liked how they turned out so I'd recommend t3ddymac's tip too! Really easy recipe, would be fun to make with kids too and I don't know about calling them s'mores.. they were s'gones in my house!

MY REVIEW
Reviewed Feb. 6, 2012

Great dessert. Made it for a BBQ and it went in NO TIME!

I refer to them as Crispy Peanut Butter S'mores!

The only thing I would do differently, is allow the marshmallows to cool longer than 5 minutes (more like 15) so they can set and you are not swirling the chocolate into the marshmallow.

Also, getting the chocolate NICE AND HOT (not burnt) helps increase its "spreadability".

MY REVIEW
Reviewed Sep. 13, 2011

I got so excited when I saw this recipe as I love anything with peanut butter (peanut paste we call it in Australia) but ... and this is why I have rated the recipe so low ... we do not get refrigerated peanut butter cookie dough here in Australia. I know that you cannot know everything about what is sold or not sold in Australia but if you could please supply alternative ingredients for things such as this, that would be fabulous. I would so love to try this recipe but cannot.

MY REVIEW
Reviewed Sep. 13, 2011

This recipe was plublished several years ago using Betty Crocker's Fudge brownie mix baked in a 9 x 13 pan. (I use half chocolate chips and half peanut butter chips.) It is an amazing recipe! Can't wait to try it with the cookie base. Love it chilled the best.

MY REVIEW
Reviewed Sep. 19, 2010

AWESOME!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT