Chocolate Cereal Bars Recipes

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

HOLIDAY CHOCOLATE CEREAL BARS

Steps:

• Spray bottom and sides of 13x9-inch pan with cooking spray. In 2-quart saucepan, heat sugar and corn syrup to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in peanut butter until melted.
• In extra-large bowl, stir cereal and peanut butter mixture with wooden spoon until cereal is evenly coated. Stir in 1 cup of the candies.
• Press cereal mixture in pan. Immediately sprinkle with remaining 1/2 cup candies; press in lightly with fingers. Let stand about 30 minutes until cool. For bars, cut into 6 rows by 6 rows.

ON-THE-GO CEREAL BARS RECIPE BY TASTY

Steps:

• Pour the peanut butter and honey into a bowl. Microwave in 30-second intervals until melted.
• Mix in the corn flakes, puffed rice cereal, and raisins.
• Transfer mixture to a parchment-lined 8x8inch (20x20cm) baking pan. Top with mini chocolate chips (optional).
• Chill until firm.
• Cut bars into sizes of your choice, wrap in parchment paper, and store in a sealed ziplock in the fridge or freezer for up to 3 months.
• Enjoy!

CHOCOLATE CEREAL BARS

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool before cutting.

WHITE CHOCOLATE CEREAL BARS

Steps:

• In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat., Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.

CHOCOLATE CEREAL BARS

Steps:

• Bring to a boil the corn syrup and sugar.
• Add peanut butter, mix well.
• Stir in cereal.
• Lightly grease 9 x 9 pan and pour cereal bar mixture into pan press inches.
• Top with chocolate chips allow to melt, then smooth out with a spoon.
• Note: the longer you boil the harder the bars will turn out. Our family likes them a little softer.

CHOCOLATE FRUIT BARS II

Steps:

• Lightly butter a 7 or 8 inch square pan.
• Put all ingredients (except chocolate squares) into mixing bowl: mix well together. Press into pan; smooth surface.
• Melt chocolate in double broiler; spread evenly over top of mixture. Score with fork. Refrigerate until firm. Cut into small bars.

CHOCOLATE-PEANUT BUTTER CEREAL BARS

Steps:

• Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter, and salt and cook, stirring, until mixture is melted, about 3 minutes. Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be pliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from pan and cut into 12 bars.

WHITE CHOCOLATE CEREAL BARS

Steps:

• In a microwave-safe bowl, combine the marshmallows, candy coating and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring every minute. Add cereal; stir to coat.
• Transfer to a greased 13-in. x 9-in. pan; gently press mixture evenly into pan. Cut into squares. Yield: about 3 dozen.

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS

Steps:

• Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
• In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
• Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.