Chocolate Ribbon Bars Recipe

5 3 7
Chocolate Ribbon Bars Recipe
Chocolate Ribbon Bars Recipe photo by Taste of Home
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Chocolate Ribbon Bars Recipe

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5 3 7
Publisher Photo
No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.
Recommended: Neapolitan Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 cup peanut butter*
  • 8 cups crisp rice cereal
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 3/4 cup confectioners' sugar

Directions

In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside.
In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth.
Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Chocolate Ribbon Bars in Taste of Home June/July 2004, p47

Nutritional Facts

1 each: 260 calories, 15g fat (8g saturated fat), 6mg cholesterol, 165mg sodium, 30g carbohydrate (20g sugars, 2g fiber), 4g protein.

  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 cup peanut butter*
  • 8 cups crisp rice cereal
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 2 tablespoons water
  • 3/4 cup confectioners' sugar
  1. In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside.
  2. In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth.
  3. Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Chocolate Ribbon Bars in Taste of Home June/July 2004, p47

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Reviews forChocolate Ribbon Bars

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webesmiley User ID: 1150323 93105
Reviewed Aug. 24, 2014

"Been making these for a number of years now--always a hit when I bring them to work. Hubby loves them too....when he can get his hands on them."

MY REVIEW
lswaim User ID: 3641808 205993
Reviewed Mar. 16, 2010

"Everyone loved these! the only problem I had was that the crispies didn't seem to want to stick to the chocolate. May have to press them together harder or move faster so that the chocolate doesn't have time to firm up."

MY REVIEW
Aquarelle User ID: 985301 133824
Reviewed Aug. 10, 2008

"These are good! My ten-year old and her friends gobbled them up."

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