Chocolate Peanut Butter Crunch Bars
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 3 dozen.
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
Ingredients
-
3 cups miniature pretzels, coarsely chopped
-
1 package (10 ounces) miniature marshmallows
-
3 cups Rice Krispies
-
1/2 cup light corn syrup, divided
-
10 tablespoons butter, divided
-
3/4 cup peanut butter chips
-
1 cup semisweet chocolate chips
-
1/4 cup dry roasted peanuts, chopped
Directions
-
1.
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.
-
2.
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.
-
3.
In a microwave-safe bowl, combine the remaining corn syrup and 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.
-
4.
Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.
Nutrition Facts
1 bar: 136 calories, 6g fat (3g saturated fat), 8mg cholesterol, 124mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC