CHEWY CHOCOLATE PEANUT BUTTER BARS
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
- In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
- Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
NO-BAKE PEANUT BUTTER CORN FLAKE BARS RECIPE
Steps:
- Heat sugar and corn syrup in a saucepan over medium heat until it starts to boil, stirring constantly. Remove from heat and add in the peanut butter. Stir until it has melted. Stir in crushed corn flakes.
- Press mixture into a greased 8"x 11" pan.
- Melt chocolate chips in a microwave safe bowl in 30-second increments until melted. Stir chocolate until smooth and spread on top of the peanut butter mixture.
- Let cool until firm.
Nutrition Facts : Servingsize 1 serving, Calories 6145 kcal, Fat 356 g, SaturatedFat 110 g, Cholesterol 77 mg, Sodium 2887 mg, Carbohydrate 591 g, Sugar 454 g, Protein 160 mg
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
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
NO-BAKE CANDY CORN CEREAL TREATS
This fun and easy Halloween dessert recipe uses Cheerios®, marshmallows and Betty Crocker® Whipped frosting - cereal bar cupcakes that look like candy corn!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 15
Number Of Ingredients 8
Steps:
- Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
- Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
- Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
- In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.
Nutrition Facts : Calories 400, Carbohydrate 66 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
PEANUT BUTTER CEREAL BARS
I enjoy giving gifts that are simple and homemade. I cut these bars into squares and serve them on holiday trays as gifts.-Brenda Alexander, Frankton, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a large bowl, combine the cereal and nuts; set aside. In a microwave-safe 1-qt. bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 20-40 seconds. Stir and cook 3-5 minutes longer or until sugar is dissolved., Stir in peanut butter and vanilla until smooth. Pour sugar mixture over cereal and nuts; stir to coat. Press into the prepared pan. Refrigerate until set., Using foil, lift out of pan. Discard foil; cut into bars.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
CANDY CORN CAKE BARS RECIPE
A 3 layered dessert bar that is loaded with all our favorite goodies!
Provided by Momma Cyd
Categories Dessert
Time 33m
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Combine yellow cake mix and softened butter. Beat on low speed until well blended and then add egg. Continue beating until well blended.
- Press into the bottom of a lightly greased 9 x 13 inch pan. Bake 12 to 14 minutes or until set and edges are just barely browned. Remove from oven and spread mini marshmallows over the hot layer. Return to the oven for 3 minutes so marshmallows are all puffed up. Remove from oven and cool completely.
- After the bars are completely cooled, make the top layer. Combine the corn syrup, sugar and brown sugar in a saucepan. Cook over medium heat, stirring constantly about 2 to 4 minutes or until mixture comes to a boil. Remove from heat and stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and 3/4 cup of the candy corn.
- Drop by spoonfuls all over the marshmallow layer and gently spread around with back of a greased spoon (or fingers sprayed with pam cooking spray) until completely covered.
- Then top with additional candy corns.
- Cool and cut into bars.
Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 287 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
PEANUT BUTTER-CEREAL BARS
Three steps-melt, mix, press-to three cheers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Spray 13x9-inch pan with cooking spray. In large bowl, mix cereals; set aside.
- In 2-quart saucepan, cook remaining ingredients over low heat, stirring constantly, until marshmallows are melted. Pour over cereal mixture; mix well.
- Using sprayed rubber scraper, press mixture into pan. Cool slightly. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 10 g, TransFat 0 g
PEANUTTY CANDY BARS
These chewy, gooey bars surely won't last long. Good thing they're quick and easy to make!-Mary Schmittinger, Colgate, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.
Nutrition Facts : Calories 362 calories, Fat 21g fat (10g saturated fat), Cholesterol 13mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 3g fiber), Protein 8g protein.
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