Peanut Butter Cereal Bars Recipe 465 Food

SKIPPY® PEANUT BUTTER CEREAL BARS

Steps:

• Line 8×8-inch or 9×9-inch pan with plastic wrap. Pour cereal into large bowl. In medium saucepan, bring sugar and corn syrup to a boil over medium heat, stirring occasionally. Boil 1 minute; remove from heat. Stir peanut butter into corn syrup mixture until smooth. Pour over cereal; stir to coat. Press evenly into pan. Let treats cool 15 minutes on cutting board; remove from pan. Remove plastic wrap. Cut into squares to serve.

PEANUT BUTTER CEREAL BARS

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.

SUPER PEANUT BUTTER CEREAL BARS

Steps:

• Melt butter over low heat.
• Add marshmallows and stir until melted.
• Add vanilla and peanut butter and stir until smooth and combined.
• Remove from heat and add cereal (might need 3 cups Cheerios. I like a lot of cereal so I add extra), nuts and peanut butter chips (or whatever you like!).
• Stir until all combined thoroughly.
• Press into a greased 13 x 9 inch pan.
• Cool and cut into squares.

PEANUT BUTTER BARS

Steps:

• In large mixing bowl beat peanut butter and butter on medium speed until combined. Add powdered sugar and milk. Beat until fluffy. Stir in KELLOGG'S® RICE KRISPIES® cereal, mixing until thoroughly combined. Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray. Refrigerate until firm.
• Drizzle chocolate over cereal mixture. Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm. Cut into bars. Store in airtight container in refrigerator.

REESE'S PEANUT BUTTER PUFF CEREAL BARS (NO BAKE)

Steps:

• Butter a 9x9 or a 8x8-inch square pan.
• In a 3-quart saucepan melt butter or margarine.
• Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter.
• Gradually stir in the cereal and chopped peanuts (if using) until completely coated.
• Gently stir in the marshmallows.
• Transfer the mixture to the buttered baking dish, then press down with back of the spoon.
• Let stand about 1 hour until firm.

FLAX MEAL PEANUT BUTTER CEREAL

Steps:

• Pour boiling water over flax seed meal and stir well.
• Stir in peanut butter and cinnamon.
• Let thicken for 1 to 2 minutes.

UNBAKED PEANUT BUTTER AND HONEY BARS

Steps:

• Measure granola in a bowl.
• In a saucepan heat corn syrup with honey, just to boil.
• Remove from heat.
• Add peanut butter, vanilla and salt.
• Stir until smooth.
• Pover over granola and stir until evely blended.
• Press into a buttered 8 in cake pan.
• Chill until set.
• Cut into bars.