Triple Peanut Butter Cup Bars

The recipe Triple Peanut Butter Cup Bars can be made in about 20 minutes. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 8g of protein, and 17g of fat. This recipe serves 9. 9 people were impressed by this recipe. A mixture of crisp rice cereal, Dairy Free Cheese, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Go Dairy Free. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. If you like this recipe, you might also like recipes such as Triple Threat Peanut Butter Cup Ice Cream, Triple Chocolate Ultimate Peanut Butter Cup Bark, and Peanut Butter Cup Bars.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the honey in a medium pot over medium heat. Bring it to a simmer and let bubble until it reaches about 245F (give or take 5 degrees), about 3 minutes.Remove the pot from the heat and stir in cup of the peanut butter and the coconut oil until smooth.Stir in the crispy rice cereal and the peanuts. Stir in 1 cup of the quick oats. Stir in additional, as needed - I usually end up using 1 cups, but you might want to pack in more. All bits should be nicely coated.Press the mixture firmly and evenly into a greased 8x8-inch dish (do not use coconut oil to grease it!). Place the dish in the refrigerator to cool.Place the chocolate chips and the remaining 3 tablespoons peanut butter in a microwave-safe dish. Microwave on HIGH for 30 seconds. Stir and microwave another 30 seconds on HIGH. Stir until smooth. If not fully melted, heat in 15 second intervals, stirring in between, until just melted.Remove the bars from the refrigerator and pour on as much of the chocolate-peanut butter mixture as you like. You may have extra.Place the dish back in the refrigerator to set up, about 20 minutes.Cut into squares or bars. Store in an airtight container at room temperature for up to one week (they will be softer but should be cohesive), in the refrigerator (my favorite, I like them chilled), or they can be frozen. If frozen, let warm up a few minutes before digging in - they get a little crispy!

 

Step by step:

1. Place the honey in a medium pot over medium heat. Bring it to a simmer and let bubble until it reaches about 245F (give or take 5 degrees), about 3 minutes.

2. Remove the pot from the heat and stir in cup of the peanut butter and the coconut oil until smooth.Stir in the crispy rice cereal and the peanuts. Stir in 1 cup of the quick oats. Stir in additional, as needed - I usually end up using 1 cups, but you might want to pack in more. All bits should be nicely coated.Press the mixture firmly and evenly into a greased 8x8-inch dish (do not use coconut oil to grease it!).

3. Place the dish in the refrigerator to cool.

4. Place the chocolate chips and the remaining 3 tablespoons peanut butter in a microwave-safe dish. Microwave on HIGH for 30 seconds. Stir and microwave another 30 seconds on HIGH. Stir until smooth. If not fully melted, heat in 15 second intervals, stirring in between, until just melted.

5. Remove the bars from the refrigerator and pour on as much of the chocolate-peanut butter mixture as you like. You may have extra.

6. Place the dish back in the refrigerator to set up, about 20 minutes.

7. Cut into squares or bars. Store in an airtight container at room temperature for up to one week (they will be softer but should be cohesive), in the refrigerator (my favorite, I like them chilled), or they can be frozen. If frozen, let warm up a few minutes before digging in - they get a little crispy!

Nutrition Information:

covered percent of daily need