Home > Dessert > Peanut Butter Crispy Bars

Peanut Butter Crispy Bars

I chose this recipe because of two reasons. One, because it combines the celebrated chocolate and peanut butter duo, and two, because this is one of the rare rice krispies recipe which doesn’t list marshmallows as one of its ingredients.

Don’t get me wrong, I love marshmallows and totally luxuriate myself in smores and other marshy treats, but marshmallows are really hard to come by here in Indonesia, and like its texture, are plushy-priced.

Of course, the absence of the all important marshmallow mean that u gotta compensate in some other ways. For this recipe, it’s to dig out your candy thermometer and cook sugar *gasp* till it reached the soft ball stage. I suppose this was done to replicate that sticky, gooey marshmallow property that holds the rice krispies together.

As if chocolate ganache over chocolate peanut butter mixture isn’t enough, i had this prodigal idea to substitute rice krispies to cocoa puffs, the chocolate version of the rice bubbles.

Yes, i can be over-indulgent sometimes, but trust me, it’s totally worth it.

So after all that, what’s the verdict of this dessert anyways?

This treat really deserves all the love it can get. The rice krispies (or cocoa puffs) managed to stay crispy after being drenched in all that peanut butter. And that contradictory crispy crunch against the smooth, silky peanut butter and chocolate ganache is such a tease to the palate.

The only thing i might add on to this is that sprinkle of sea salt over the ganache. Amen.

(Taken from Christina of Sweet Pea’s Kitchen)

  • 1 3/4 cups crisped rice cereal
  • 1/4 cup water
  • 1/4 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 5 ounces milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
  • 3 ounces dark chocolate (60% to 72% percent cacao), coarsely chopped
  • 1/2 teaspoon light corn syrup
  • 4 tablespoons (1/2 stick) unsalted butter
  1. 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.
  2. Put the cereal in a large bowl and set aside.
  3. Pour 1/4 cup water into a small saucepan. 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.
  4. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, 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.
  5. 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 crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
  6. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  7. 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 into the refrigerator for 1 hour or until the topping hardens.
  8. Cut into squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
  1. February 20, 2011 at 12:51 pm

    that looks so simple i don’t think you can get it wrong!! coco pops?

  2. firebirdie
    February 20, 2011 at 2:58 pm

    i love the fact that its a no-bake recipe! and it looks so yummilicious!

  3. DG
    February 20, 2011 at 3:06 pm

    These slices look so good and sinful as well 🙂

  4. February 20, 2011 at 3:50 pm

    A sprinkle of salt across the top would so be the perfect finisher. Yum!

  5. February 20, 2011 at 3:54 pm

    I’m all for that sprinkle of sea salt! Great combination of flavors and textures here, these look so decadent.

  6. February 20, 2011 at 4:06 pm

    I LOVE that marshmallows are not in this recipe! While my kids could eat an entire bag, if I never saw anther one I’d be just fine. I actually never made krispie treats until my kids begged for them in the last few years, and now we frequently don’t have the required bag in the pantry. My son will be SO happy to see this!

  7. February 20, 2011 at 4:28 pm

    Oh, absolutely heavenly. We were thinking alike =o) I love cocoa cripsies. What a great idea to add those!

  8. February 20, 2011 at 8:40 pm

    holy cow, these look insanely good. and the heavy chocolate layer on top reminds me of the photo i use as my blog banner. i vote yes for the sea salt next time. i’ve definitely got to try this recipe.

  9. February 20, 2011 at 10:16 pm

    Looks fantastic!Great combinations and I’m sure everyone was licking their lips and fingers for more!

  10. February 21, 2011 at 3:15 am

    Yea! I am so happy that you enjoyed the recipe! The cocoa puff substitution looks delicious! 🙂

  11. February 21, 2011 at 3:38 am

    YUM!!!! Those look INCREDIBLE! 😀

  12. February 21, 2011 at 4:11 am

    i’m a banana fanatic you are a peanut butter fanatic haha the bar looks so divine!

  13. February 21, 2011 at 8:47 am

    Looks so yummy, thanks for sharing this recipe.

  14. February 21, 2011 at 2:27 pm

    i still havent finished thinking abot your peanut buter blondies yet and now you got me tempting over another one of your bakes!

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