Chocolate Peanut Butter Cereal Treats Food

CHOCOLATE PEANUT BUTTER CEREAL MARSHMALLOW TREATS

Steps:

• Melt butter at low-medium heat. You don't want to brown it.
• Stir in 16 oz bag of marshmallows. They will melt into the butter. Stir continually until the marshmallows are all melted and the mixture is smooth.
• Add the full 13 oz box or Reeses Puffs cereal (chocolate and peanut butter flavor, of course!)
• Press into a 9 x 13 pan (I use a casserole dish)
• I like to cut the pieces after the cereal treats have cooled a bit but are still warm.

PEANUT BUTTER, CHOCOLATE AND PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

NO-BAKE CHOCOLATE PEANUT BUTTER CEREAL BARS

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.

PEANUT BUTTER AND CHOCOLATE PUFFED RICE TREATS

Steps:

• Prepare a 9X13 baking dish by lining it with parchment paper, leaving some overhang on two sides. Grease the parchment paper and the remainder of the exposed sides of the pan with a neutral tasting oil (such as avocado or grape seed oil). Set the prepared pan aside. Also at this time measure all of your ingredients and have them ready, this recipe moves fast.
• To a medium sized sauce pot add the coconut oil, salt, honey (or agave nectar), and peanut butter in the sauce pot. Turn on the heat to medium low and stir just until everything is melted and well combined. Add the chocolate and stir until all the chocolate is melted and well combined. Remove from the heat.
• Once off the heat immediately stir in the rice crispy cereal until all the cereal is well coated.
• Transfer the mixture to the prepared baking dish. Use a spatula to evenly distribute the mixture into the pan so that it's in a smooth layer. Press gently, just so that everything is well compacted.
• Allow the pan to cool at room temp for 15 minutes. Then pop it in the freezer for 15 minutes, or just until everything is firm.
• Run a butter knife around the edges of the puffed rice treat to loosen it. Use the parchment paper tabs to help pull the entire thing out of the pan. Use a sharp knife to cut into squares.
• Enjoy immediately or store in an air tight container at room temp. If you kitchen is too hot you might want to pop them in the freezer to firm up for about 10 minutes, before eating them - however, you don't want to store them in the fridge otherwise the cereal might get soggy.

PEANUT BUTTER CHOCOLATE CEREAL TREAT BARS

Steps:

• Grease a 9x13 inch dish.
• In a large microwave-safe bowl, heat marshmallows, butter and peanut butter on high power for 2 minutes.
• Using a spatula, stir until the marshmallows are completely melted and the mixture is smooth.
• Add the chocolate cereal. Stir with a spatula until mixed together well.
• Press the cereal mixture into your 9x13 dish.
• Allow to cool completely before eating.

CHOCOLATE PEANUT BUTTER TREATS

Steps:

• In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.

CHOCOLATE PEANUT BUTTER RICE TREATS RECIPE BY TASTY

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

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.

CEREAL TREATS

Steps:

• Line an 8 or 9-inch square baking pan with plastic wrap.
• Pour cereal into a large bowl.
• In medium saucepan, combine sugar & corn syrup.
• Stir occasionally and bring to a boil over medium heat; boil 1 minute.
• Remove from heat.
• Stir in peanut butter until smooth.
• Pour over cereal; stir to coat.
• Press evenly into prepared pan.
• Cool about 15 to 20 minutes Invert onto cutting board; remove plastic wrap. Cut into bars. (Or you can drop by the teaspoon on wax paper instead of placing into pan).
• (For microwave directions, Prepare pan in step 1 as above.
• In 2 quart microwavable bowl, combine sugar, corn syrup & peanut butter. Microwave on high, stirring twice, 3 1/2 to 4 minutes or until mixture is smooth and sugar has dissolved. Complete as in step 7 and on).
• (You can also drizzle melted chocolate over cereal bars or make a flavored glaze and drizzle over bars, the possibilities are up to you! Have fun!).
• For non Apian Vegetarians/Vegans do not use the honey. Ask before making if you are making this for a gift to be sure they consume honey.

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Cover an 8x8 pan with parchment paper. Set aside.
• Grease a 1/2 cup measuring cup with oil or nonstick spray and measure out the honey into a large saucepan.
• Bring the honey to boil over medium-high heat and then IMMEDIATELY turn off the heat.
• Add the peanut butter, vanilla, and salt into the honey and stir until smooth. Add in the cereal and stir to evenly coat the crisped rice with the mixture.
• Pour the cereal mixture into the prepared pan and firmly flatten out the mixture. Place the treats into the fridge to harden for 10-15 minutes.
• Melt the chocolate chips in the microwave for 30 second intervals, stirring after each interval, until chocolate is melted.
• Reomove the chilled peanut butter bars from the refrigerator. Pour the chocolate over cereal mixture and spread out with the back of a spoon or a spatula.
• Return the treats to the refrigerator and for 15-20 minutes to fully firm up before slicing.
• Remove from fridge and cut into squares.

CHOCOLATE AND PEANUT BUTTER CEREAL TREATS

Steps:

• In a large saucepan set over medium heat, melt the butter. Add the marshmallows, peanut butter, and salt and stir together until everything has melted and become smooth. Remove the saucepan from the heat, and stir in the cereal. Set the mixture aside for 4 minutes to cool slightly. Stir in the chocolate chips.
• Pour the cereal mixture into a 9×9-inch square pan that's been lined with aluminum foil (with a 2-inch overhang) and lightly sprayed with nonstick spray. Press the cereal mixture into an even layer. Set the pan aside to cool completely, about 20 minutes. Once completely cooled, lift the cereal bar out of the pan using the foil overhang. With a sharp knife, cut into bars or squares. Enjoy!

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Melt the butter in a large pan over medium-low heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted. Stir in the peanut butter and vanilla.
• Remove from heat, then immediately fold in the cereal. Make sure each piece of cereal is coated with the peanut butter/marshmallow mixture.
• Transfer mixture to 9 by 13-inch baking pan that has been lined with parchment paper and sprayed with nonstick spray. Gently press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Don't pack it in too hard.
• Put the chocolate chips in a medium-sized heatproof bowl. Microwave for 30-second intervals, stirring in between each interval. When they are almost melted, remove and stir until smooth. Pour the melted chocolate over the mixture and let cool to harden.
• Allow treats to set for about an hour at room temperature. Lift the Rice Krispie Treats out of the pan using the parchment paper. Cut into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

PEANUT BUTTER CEREAL TREATS

Steps:

• In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.

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.

CHOCOLATE-PEANUT BUTTER CRISPY TREATS

Steps:

• Melt 2 oz. chocolate as directed on package. Mix with peanut butter and butter in large bowl until blended. Gradually add sugar, mixing well after each addition. Add cereal; mix well.
• Shape into 32 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 30 min.
• Melt remaining chocolate as directed on package. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate 10 min. or until chocolate is firm.

PEANUT BUTTER CEREAL O'S

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, microwave margarine for 45 seconds or until melted. Add marshmallows and stir to coat. Return to the microwave for 1 1/2 more minutes, stirring after 45 seconds. Mix in the peanut butter, then immediately stir in the toasted oat cereal. At this time you can add any additional candies. Transfer the mixture to the prepared pan and press down with a greased spatula until even. Allow to cool before cutting into squares.

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.

CEREAL BITES RECIPE

Steps:

• Start by adding all of the cereal ingredients to a large bowl and mixing them well.
• Then roll them into balls using your hands.
• Place them on a tray with some parchment paper or aluminum foil.
• Now combine the chocolate chips and coconut oil and melt them in the microwave in 20 second increments, taking it out to stir in between.
• Once all of the chocolate is melted, transfer it to a plastic baggie, snip off the end, and drizzle the chocolate all over your cereal bites.
• Refrigerate until the chocolate has hardened.

CHOCOLATE PEANUT BUTTER CEREAL TREATS

Steps:

• In a large pot over medium heat, melt butter and peanut butter.
• Coat a 9-inch x 13-inch baking pan with cooking spray. Set aside.
• Add marshmallows and stir constantly until mixture is melted and smooth. Then add cocoa powder and vanilla and stir until fully incorporated. Remove from heat.
• A little at a time, stir in cereal until marshmallow mixture is fully incorporated. Pour into prepared baking pan. Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan.
• Allow to cool. With a sharp knife, slice into desired-sized pieces and enjoy!

CHOCOLATE-PEANUT BUTTER CEREAL TREATS

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Stir in 1/2 cup of the peanut butter. Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate and remaining peanut butter in microwaveable bowl 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Spread over cereal mixture in pan. Refrigerate 10 min. or until chocolate is firm.

VEGAN CHOCOLATE PEANUT BUTTER CEREAL TREAT FOR ONE

Steps:

• In a microwave-safe cup, combine 15g vegan milk chocolate, peanut butter, vanilla extract, and refined coconut oil. Microwave in 10-15 second intervals until just melted; about 30 - 40 seconds. Note that the chocolate may still hold its shape but will melt when stirred. Immediately add the crispy cereal and stir to combine. Tranfer mixture to a parchment-lined ramekin or muffin tin. Compress the chocolate cereal mixture evenly with the back of a spoon. Then chill in the freezer while you make the ganache. For the ganache, combine peanut butter and vegan milk chocolate in a microwave-safe cup and heat using 10 to 15 second intervals until it's just melted enough to stir together. Get the base from the freezer and immediately pour the ganache. Again use the back of a spoon to smooth out the top. Then chill in the freezer for 10 to 15 minutes until set. Enjoy!