Yield 24 bars Number Of Ingredients 5 Steps:
In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined. Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil. Spread on the peanut butter mixture. Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture. Refrigerate for 3 hours. Remove from pan, cut, and serve. Enjoy!
Time 30m Yield 24 Number Of Ingredients 8 Steps:
Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside. In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter. Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan. In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.
Time 1h12m Number Of Ingredients 5 Steps:
In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Time 20m Yield 1-1/2 dozen. Number Of Ingredients 6 Steps:
Place cereal in a large heat-proof bowl; set aside. In a small saucepan, combine the peanut butter, corn syrup and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour over cereal; toss to coat., Spread into a greased 13-in. x 9-in. pan. In a microwave, melt chocolate and butterscotch chips; stir until smooth. Spread over bars.
Time 30m Yield 8 bars. Number Of Ingredients 7 Steps:
In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.
Time 20m Number Of Ingredients 8 Steps:
Grease a 9 x 13 inch pan. Mix the cereal and peanuts in a large bowl. In a medium saucepan stir together the brown sugar and corn syrup over medium heat. Bring the mixture to a boil for 1 minute. Then remove from heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is smooth. Pour the peanut butter mixture over the cereal mixture. Toss carefully with a wooden spoon until all of the cereal is covered. Transfer the mixture into the prepared 9 x 13 inch pan and press down gently. Cool for about 20 minutes. Melt the chocolate chips in the microwave stirring every 20 seconds until completely melted and smooth. Drizzle over the cooled bars. Let the chocolate cool. Cut into bars and enjoy!
Time 30m Yield 24 Number Of Ingredients 5 Steps:
Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners’ sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan. In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.
Time 1h15m Yield 16 Number Of Ingredients 6 Steps:
Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, peanuts and peanut butter chips; set aside. In large microwavable bowl, microwave peanut butter, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened. Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut. For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
Time 15m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Time 15m Yield 24 Number Of Ingredients 8 Steps:
In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan. In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.
More about “no bake chocolate peanut butter cereal bars recipes”
Time 20m Yield 24 bars, 24 serving(s) Number Of Ingredients 8 Steps:
In a saucepan, bring corn syrup and sugar to a boil. Add in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread in 13x9 pan for thick bars or a 11x14 pan for thinner. Let cool and cut into bars.
