Peanut Butter Nutella Crispy Bar Food

CHOCOLATE & PEANUT BUTTER CRISPY BARS

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.

PEANUT BUTTER RICE KRISPIES BARS

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.

CRISPY PEANUT BUTTER GRANOLA BARS

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.

PEANUT BUTTER CRISPY BARS

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.

PEANUT BUTTER KRISPIES BARS

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.

PEANUT BUTTER RICE CRISPY BARS

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.

CRISPY PEANUT BUTTER BARS

Steps:

• Preheat oven to 350F and grease a 9-inch by 13-inch baking pan.
• Mix together cake mix, peanut butter and butter until crumbly. Press into the bottom of prepared pan.
• Bake for 15 minutes or until lightly browned.
• Top with marshmallows and return to oven until marshmallows are melted and light brown. Remove from oven and set side to cool.
• For topping, in a heavy saucepan, melt butter. Add corn syrup and PB chips and over low heat, stir until mixture comes to a slow boil.
• Remove from heat and quickly stir in peanuts and cereal.
• Dollop on top of marshmallow layer, spreading to cover. (a spoon or spatula sprayed with PAM makes this a little easier).
• Cool and cut into bars.

PEANUT BUTTER & NUTELLA GRANOLA BARS

Steps:

• Place peanut butter and nutella in microwave safe bowl and heat till melted (about 1 minute to 1 1/2 minutes).
• Pour all other ingredients in large bowl.
• Mix PB & Nutella with other ingredients and stir until well combined.
• Line a 9x13 pan with aluminum foil and then spray with cooking spray. Dump granola into 9x13 pan and spread until even and packed down.
• Chill for at least an hour. Cut into bar size portions and individually wrap in saran wrap and store in ziploc bag in fridge!