Chocolate Peanut Butter Crispy Bars (GF)
Chocolate Peanut Butter Crispy Bars (GF) might be a good recipe to expand your condiment recipe box. This recipe serves 9 and costs 82 cents per serving. One serving contains 441 calories, 9g of protein, and 33g of fat. 637 people were glad they tried this recipe. It is brought to you by Bakerita. A mixture of unsalted butter, sugar, milk chocolate, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 40%, this dish is pretty good. Try Chocolate & Peanut Butter Crispy Bars, Peanut Butter Chocolate Chip Crispy Bars, and Peanut butter, coconut and dark chocolate crispy bars for similar recipes.
Servings: 9
Ingredients:
½ teaspoon light corn syrup
3 tablespoons light corn syrup
1 cup creamy (or crunchy, which I used and loved) peanut butter
1¾ cups crisped rice cereal (use GF if desired)
3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
5 ounces good-quality milk chocolate, coarsely chopped
¼ cup sugar
3 tablespoons unsalted butter, melted
4 tablespoons (1/2 stick or 2 ounces) unsalted butter
Equipment:
paper towels
baking pan
bowl
candy thermometer
wooden spoon
sauce pan
frying pan
spatula
Cooking instruction summary:
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.Put the cereal in a large bowl and set aside.Pour 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.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.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.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 (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.Cut into 9 (or 16, these babies are rich!) squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Step by step:
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 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).
5. Let the crust cool to room temperature while you make the next 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.
6. Remove the bowl from the pan and stir for about 30 seconds to cool slightly.
7. Pour the mixture over the cooled crust.
8. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.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.
9. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
10. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer.
11. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
12. Cut into 9 (or 16, these babies are rich!) squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Nutrition Information:
covered percent of daily need
