PEANUT BUTTER CRISPY BARS
"I needed something quick for a gathering and whipped up these yummy bars." Gail Anderson - Jefferson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Press cookie dough into an ungreased 13x9-in. baking pan. Bake 10-14 minutes or until edges are lightly browned and center is set. Sprinkle with marshmallows; bake 4-5 minutes or just until marshmallows are puffed. Cool 5 minutes. , Meanwhile, in a small saucepan, combine chocolate chips, peanut butter and butter. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; stir in cereal and peanuts. Drop by spoonfuls over marshmallows; gently spread over the top. Cool and cut into bars.
Nutrition Facts : Calories 213 calories, Fat 13g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 112mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PEANUT BUTTER RICE CRISPY BARS
Peanut Butter and Chocolate rice crispy bars. I got the recipe from a friend of the family after years of begging for it. Everyone loves these, they have always been a big hit at the school sporting event snack stands.
Provided by Teri G.
Categories Bar Cookie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Measure out rice crispies and set aside in large bowl.
- In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
- Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
- combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
- When set, cut into squares.
Nutrition Facts : Calories 457.9, Fat 19.3, SaturatedFat 8.2, Sodium 220.2, Carbohydrate 70.9, Fiber 2.2, Sugar 43.6, Protein 7.2
PEANUT BUTTER CRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
RICE KRISPIES PEANUT BUTTER ENERGY BARS
These bars are *delicious* use -1/2 cups of your choice of dried fruit, apricots, dates, raisins, pineapple any fruit you desire, these can be wrapped individually and then frozen, grab one out of the freezer on you way to work, or stick one in your lunch pac, great for kids lunch boxes, if you prefer a thick bar then use a 13 x 9-inch pan.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dried fruit, sesame seeds and sunflower seeds into a processor; PULSE until finely chopped but not to a powder, transfer to a large bowl.
- Mix in rolled oats and rice cereal until blended.
- In a microwave-safe bowl mix together honey (or corn syrup) white sugar and peanut butter until well combined; heat in the microwave until just hot and bubbly.
- Stir in the powdered milk with vanilla and almond extract until completely combined, then pour over the cereal mixture; mix using a wooden spoon until coated.
- Mix in the mini chocolate chips.
- Press mixture prepared pan, using slightly wet hands to press down.
- Cut into desired size squares, and let cool before removing from the pan.
Nutrition Facts : Calories 372.9, Fat 17.1, SaturatedFat 4, Cholesterol 5.2, Sodium 206.5, Carbohydrate 50.8, Fiber 4.3, Sugar 27.7, Protein 9.5
NO BAKE PEANUT BUTTER BARS
These are no-bake peanut butter and crispy rice bars covered in chocolate.
Provided by Ravelle Lakin
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
- In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.6 g, Cholesterol 10.2 mg, Fat 16.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 5.9 g, Sodium 153.5 mg, Sugar 15.9 g
CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY
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
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
CRISPY PEANUT BUTTER GRANOLA BARS
I made these in the hopes of appeasing my picky 2-year old, but I'm the one who eats them! They are so good, and are a great go-to when I am craving something sweet.
Provided by Chef Argyle
Categories < 30 Mins
Time 17m
Yield 16 bars
Number Of Ingredients 8
Steps:
- Lightly grease a 12x8 inch baking dish. If you don't have this size, 11x7 or 13x9 will work.
- Put half of the oats in a food processor and process until it forms a powder. This is optional, but I like the texture it creates.
- Add processed oats, remaining oats, and cereal to a large bowl.
- Put dates and craisins in a food processor and process until finely chopped. Add to dry ingredients.
- In a small saucepan, heat honey until it starts to bubble. Remove from heat and whisk in the peanut butter and vanilla until well combined.
- Pour liquid over the dry mixture and stir to combine.
- Stir in chocolate chips. Be aware the chips will melt into the mix. You can freeze them ahead of time if you want them to stay whole.
- Dump mixture into the greased baking dish. Lay a sheet of waxed or parchment paper over top, then press down the mixture until smooth and even. Throw out paper.
- Allow to cool for about 15 minutes, then slice into bars while still in the dish. Chill dish for about an hour to firm up, then remove bars and place in an airtight container.
Nutrition Facts : Calories 148.5, Fat 5.7, SaturatedFat 1.6, Sodium 65.1, Carbohydrate 23.3, Fiber 1.8, Sugar 13.8, Protein 3.5
PEANUT BUTTER KRISPIES BARS
Make and share this Peanut Butter Krispies Bars recipe from Food.com.
Provided by Tiffany R
Categories Dessert
Time 25m
Yield 16 2, 16 serving(s)
Number Of Ingredients 4
Steps:
- Measure and assemble all the ingredients and utensils.
- Grease the 8x8-inch square baking pan.
- Melt butter in a large saucepan over medium heat.
- Add marshmallows and stir until completely melted.
- Remove from heat and add peanut butter and stir well.
- Stir in the Rice Krispies until they are well coated.
- Press the mixture evenly into the prepared pan and cool on a cooling rack.
- Cut into squares.
Nutrition Facts : Calories 76.6, Fat 3.5, SaturatedFat 1.4, Cholesterol 3.8, Sodium 65.6, Carbohydrate 10.3, Fiber 0.3, Sugar 4.5, Protein 1.5
PEANUT BUTTER RICE KRISPIES BARS
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- Butter a 9x13-inch pan.
- In a large saucepan, mix the sugar& Karo syrup.
- Cook over medium heat until mixture starts to boil.
- Remove pan from heat and stir in peanut butter.
- Add the Rice Krispies and mix until covered.
- Put into the buttered pan and lightly press.
- In a microwave-safe bowl, cook both kinds of chips until melted.
- Pour on top of Krispies squares and spread to cover.
- Cool before cutting into squares.
PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)
Make and share this Peanut Butter Rice Krispies Bars (No-Bake) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 10m
Yield 24 bars
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
- Stir in vanilla.
- Fold in rice cereal and the chopped peanuts until well combined.
- Spread into a lightly buttered 13 x 9-inch glass baking dish.
- Cover and chill for 1 hour or until set.
- Cut into squares.
PEANUT BUTTER CRISPY BARS
Make and share this Peanut Butter Crispy Bars recipe from Food.com.
Provided by Food.com
Categories Bar Cookie
Time 3h25m
Yield 9 squares
Number Of Ingredients 10
Steps:
- For the crispy crust layer:
- Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan.
- Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
- For the milk chocolate peanut butter layer:
- In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour.
- For the chocolate icing:
- In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour.
- Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Nutrition Facts : Calories 442.7, Fat 33.1, SaturatedFat 14.7, Cholesterol 27.4, Sodium 193.9, Carbohydrate 34, Fiber 3.9, Sugar 18.9, Protein 10.1
CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER KRISPIES BARS
Make and share this Peanut Butter Krispies Bars recipe from Food.com.
Provided by Bev I Am
Categories Bar Cookie
Time 2h4m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In large glass bowl, combine granulated sugar, corn syrup, and salt.
- Microwave about 3 minutes or till sugar is dissolved.
- Blend in peanut butter; stir in cereal.
- Pat evenly into buttered 11x7x2-inch pan.
- In small glass bowl, microwave butter or margarine and brown sugar for 45 seconds or till melted.
- Add milk and vanilla.
- Stir in powdered sugar; beat till smooth.
- Spread over peanut butter-cereal mixture.
- Chill till firm.
- Cut into small bars.
- Makes 4 dozen.
Nutrition Facts : Calories 951, Fat 44.5, SaturatedFat 14.1, Cholesterol 31, Sodium 557.4, Carbohydrate 133.4, Fiber 4, Sugar 93.4, Protein 17.4
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