This is a recipe your children will love. They're kind of like loaded rice crispies treats and they are really delicious. Make 2 batches, though, because they don't last long.
Crispy Peanut Butter Bars
1 bag (10 oz.) peanut butter chips
1 stick butter
6 1/2 C. crisp rice cereal
1 bag (12 oz.) semisweet chocolate chips
1/2 C. light corn syrup
1/2 C. honey-roasted peanuts, chopped
Line a 13x9 pan with non-stick foil and let it extend 2" above narrow ends of pan.
Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat and add cereal; stir until evenly coated.
Scrape mixture into prepared pan, spread evenly, then cover with waxed paper. Use another 13x9 pan or heavy book on top to press into an evenly compacted layer, then remove waxed paper. Place pan in freezer 10 min. or until firm.
Milt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with waxed paper and lightly press chopped nuts into chocolate. Remove waxed paper; refrigerate pan for 1 hour or until firm.
Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.
Makes 60 bars.
89 calories per bar.
Note: If you don't like (or can't tolerate) peanuts, you can use cinnamon chips and premier white chips and then top with dried apple pieces. This is truly delicious as well.
Crispy Peanut Butter Bars
1 bag (10 oz.) peanut butter chips
1 stick butter
6 1/2 C. crisp rice cereal
1 bag (12 oz.) semisweet chocolate chips
1/2 C. light corn syrup
1/2 C. honey-roasted peanuts, chopped
Line a 13x9 pan with non-stick foil and let it extend 2" above narrow ends of pan.
Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat and add cereal; stir until evenly coated.
Scrape mixture into prepared pan, spread evenly, then cover with waxed paper. Use another 13x9 pan or heavy book on top to press into an evenly compacted layer, then remove waxed paper. Place pan in freezer 10 min. or until firm.
Milt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with waxed paper and lightly press chopped nuts into chocolate. Remove waxed paper; refrigerate pan for 1 hour or until firm.
Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.
Makes 60 bars.
89 calories per bar.
Note: If you don't like (or can't tolerate) peanuts, you can use cinnamon chips and premier white chips and then top with dried apple pieces. This is truly delicious as well.
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