PEANUT BUTTER-FILLED CHOCOLATE CEREAL BARS
Looking for a wonderful dessert using Cocoa Puffs® cereal? Then check out these tasty peanut butter filled chocolate bars - perfect to serve at your next party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave 1/4 cup butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereals. Press evenly in pan.
- In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread filling evenly over base.
- In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Spread over filling. Sprinkle with peanut butter pieces. Refrigerate about 30 minutes or until set. For bars, cut into 6 rows by 4 rows. Store loosely covered.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 25 g, TransFat 0 g
PEANUT BUTTER AND CHOCOLATE CEREAL TREATS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 6
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.
PEANUT BUTTER CHOCOLATE BARS
Steps:
- Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
- Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
- Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
- Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.
CHOCOLATE PEANUT BUTTER CEREAL BARS
"I got this recipe from my mother, and it's now part of my yearly Christmas baking," writes Denise Moore from Nepean, Ontario. "For variety, I sometimes form the mixture into balls with chocolate caps. One batch is never enough!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 bars.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 201 calories, Fat 11g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 98mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS
This complete recipe can be doubled. It is best to slice the bars while the chocolate topping is only semi hardened, this will prevent the chocolate from cracking.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
- In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
- Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
- Add in mini marshmallows and stir until blended.
- Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
- Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
- In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
- Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
- Cut into desired size bars.
Nutrition Facts : Calories 223.3, Fat 11.2, SaturatedFat 3.8, Cholesterol 0.5, Sodium 114.3, Carbohydrate 29.6, Fiber 1.4, Sugar 18.3, Protein 2.8
CHOCOLATE BUTTERSCOTCH PEANUT BUTTER CEREAL BARS
If these bars have been refrigerated for more than 1 hour, let them stand for 10-15 minutes before cutting. Freeze.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat. Stir in peanut butter until combined. Add cereal; toss to coat. Using a metal spatula, press mixture into an ungreased 13-in. x 9-in. pan. , In a microwave, melt the chocolate and butterscotch chips; stir until smooth. Spread over cereal mixture. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 316 calories, Fat 15g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 157mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: peanut butter, honey, crispy rice cereal, mini chocolate chips
Provided by Claire Nolan
Categories Snacks
Yield 12 bars
Number Of Ingredients 4
Steps:
- Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
- Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
- Add mini chocolate chips and mix just until combined.
- Line a baking dish with parchment paper and pour the cooled mixture into the pan.
- Press into the edges of the pan and top with more mini chocolate chips.
- Cool in the refrigerator for at least 2 hours. Cut and serve.
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
NO-BAKE CHOCOLATE PEANUT BUTTER CEREAL BARS
Try a recipe using Chocolate Cheerios® cereal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside.
- In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter.
- Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.
- In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE-PEANUT BUTTER CEREAL BARS
Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 436 g, Fat 20 g, Fiber 3 g, Protein 8 g, SaturatedFat 7 g
ON-THE-GO CEREAL BARS RECIPE BY TASTY
Here's what you need: peanut butter, honey, cornflakes, puffed rice cereal, raisin, mini chocolate chips
Provided by Hannah Williams
Categories Snacks
Yield 12 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 368 calories, Carbohydrate 58 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, Sugar 18 grams
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
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.
PEANUT BUTTER CEREAL BARS
Nutritious, easy, no bake, quick peanut butter/cereal snack that your kids (and you!) will gobble up. Great as a take along.
Provided by Safari Time
Categories Dessert
Time 1h30m
Yield 25 squares
Number Of Ingredients 4
Steps:
- Measure cereal into large bowl. Set aside.
- Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
- Add peanut butter to sugar/syrup mixture and stir well.
- Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
- Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
- After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
- Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.
Nutrition Facts : Calories 105.8, Fat 5.2, SaturatedFat 1.1, Sodium 47.6, Carbohydrate 14.1, Fiber 0.6, Sugar 6.9, Protein 2.6
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