Chocolate Peanut Butter Crisp Bars Recipes

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CHOCOLATE PEANUT BUTTER CRISP BARS



Chocolate Peanut Butter Crisp Bars image

Tell the kids to roll up their sleeves and help make these crunchy, chocolaty bars. They're easy and will surely satisfy anyone's sweet tooth. -Kathy Mitchell, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
1 cup sugar
3/4 cup packed brown sugar
3/4 cup butter, cubed
1/3 cup 2% milk
2 sleeves butter-flavored crackers (about 80 crackers)
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup creamy peanut butter

Steps:

  • In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.

Nutrition Facts : Calories 517 calories, Fat 29g fat (15g saturated fat), Cholesterol 25mg cholesterol, Sodium 361mg sodium, Carbohydrate 61g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER CRISPY BARS



Chocolate Peanut Butter Crispy Bars image

These chocolate peanut butter crispy bars are like modern-day scotcheroos! This recipe is easy to make with wholesome pantry ingredients, and it's naturally sweetened with honey instead of corn syrup. Keep in mind that these no-bake treats require 2 hours in the refrigerator to set. Recipe yields 16 small treats from one 8-inch square pan (or double the recipe to fill a 9 by 13-inch pan).

Provided by Cookie and Kate

Categories     Dessert

Time 20m

Number Of Ingredients 6

3 cups brown rice crisps*
1 1/4 cups whole pecans, chopped, divided
¾ cup creamy peanut butter (plus a pinch of salt if your peanut butter is unsalted)
½ cup honey
1 ½ cups (9 ounces) chocolate chips*
1/2 teaspoon flaky sea salt or 1/4 teaspoon kosher salt

Steps:

  • Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
  • In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
  • Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
  • Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
  • Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
  • Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
  • These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

Nutrition Facts : Calories 258 calories, Sugar 19.6 g, Sodium 118.8 mg, Fat 16.5 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 27.4 g, Fiber 2.7 g, Protein 4.9 g, Cholesterol 0 mg

CHOCOLATE-PEANUT BUTTER CRISPY BARS



Chocolate-Peanut Butter Crispy Bars image

These delicious three layer bars are made with chocolate, peanut butter, coconut flakes, and puffed rice. They are perfect for breakfast or a tasty snack.

Categories     Breakfasts & Brunch     Bars     Healthy     Peanut Butter     Cereal     Coconut     Snack

Time 3h

Yield 18

Number Of Ingredients 18

honey
peanut butter
crisp rice cereal
wheat germ
rolled oats
cocoa powder
coconut, shredded (desiccated)
peanut butter
dark chocolate
honey
peanut butter
crisp rice cereal
wheat germ
rolled oats
cocoa powder
coconut, shredded (desiccated)
peanut butter
dark chocolate

Steps:

  • To make the bottom layer: Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar dissolves. Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined. Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly. To make the middle layer: Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed. Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered. Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes. To make the top layer: Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until smooth and spread melted chocolate over the second layer with a rober spatular. Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely. When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board. Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.

Nutrition Facts :

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

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 CRISPY BARS



Chocolate & Peanut Butter Crispy Bars image

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

1 package fudge brownie mix (13x9-inch pan size)
1-1/2 cups chunky peanut butter
2 cups semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies

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.

CHOCOLATE-PEANUT CRISP BARS



Chocolate-Peanut Crisp Bars image

Whenever I take an assortment of cookies and bars anywhere, these are always the first thing to disappear. 'Nuff said. (But I will just add - cut them small, they are rich!)

Provided by Jenny Sanders

Categories     Bar Cookie

Time 1h15m

Yield 60 small squares

Number Of Ingredients 6

1 cup peanut butter
2/3 cup honey
1 cup good semi-sweet chocolate chips
2 teaspoons vanilla extract
1 cup roasted peanuts, chopped
4 cups crispy rice cereal

Steps:

  • Melt the peanut butter and honey in a very large pot, stirring frequently.
  • When hot through, remove from the heat.
  • Stir in the chocolate chips until they melt.
  • Add the vanilla.
  • Stir in the peanuts and rice crisps.
  • Press into an oiled 9"x 13" inch pan.
  • Chill and cut into squares.

Nutrition Facts : Calories 79.5, Fat 4.9, SaturatedFat 1.2, Sodium 65.2, Carbohydrate 8.2, Fiber 0.8, Sugar 5.3, Protein 2.2

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