Puffed Rice Bars With Peanut Butter And Chocolate Recipes

PUFFED-RICE BARS WITH PEANUT BUTTER AND CHOCOLATE

Puffed-Rice Bars with Peanut Butter and Chocolate image

Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 cookies

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter, plus more for baking dish
4 cups miniature marshmallows
1/3 cup creamy peanut butter, preferably natural
1/2 teaspoon coarse salt
6 cups puffed-rice cereal
Nonstick cooking spray or vegetable oil, for pressing
1 package (12 ounces) semisweet chocolate chips, melted
1/4 cup chopped, roasted salted peanuts

Steps:

Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

Nutrition Facts : Calories 247 g, Fat 12 g, Fiber 1 g, Protein 4 g

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Chocolate Peanut Butter Rice Crispy Bars Recipe by Tasty image

Here's what you need: brown rice cereal, natural peanut butter, honey, vanilla extract, dark chocolate, coconut oil

Provided by Tiffany Lo

Categories Snacks

Yield 10 bars

Number Of Ingredients 6

Ingredients

3 cups brown rice cereal
1 cup natural peanut butter
½ cup honey
1 teaspoon vanilla extract
½ cup dark chocolate, melted
2 tablespoons coconut oil

Steps:

In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
Add the brown rice cereal to the mixture and combine.
After well combined, pour into a greased or parchment lined baking dish and evenly spread.
Chill until solid.
In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
After the crispy mixture is solid, cut into pieces.
Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
Chill again until solid. Store in the refrigerator in an airtight container.
Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 53 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS

Chocolate-Peanut-Butter-Caramel Cereal Bars image

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

Ingredients

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

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.

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