Time 35m Yield 24 Number Of Ingredients 7 Steps:
Spray 13x9-inch pan with cooking spray. In large bowl, mix cereals; set aside. In 2-quart saucepan, cook remaining ingredients over low heat, stirring constantly, until marshmallows are melted. Pour over cereal mixture; mix well. Using sprayed rubber scraper, press mixture into pan. Cool slightly. For bars, cut into 6 rows by 4 rows.
Time 1h45m Yield 24 bars Number Of Ingredients 6 Steps:
Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray. In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly. Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours. Remove the cereal treats using the parchment paper and cut into 24 bars.
Time 15m 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. Make sure to really compress the cereal bars; that will make them easier to cut.
Yield Makes 12 Number Of Ingredients 8 Steps:
Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter, and salt and cook, stirring, until mixture is melted, about 3 minutes. Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be pliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from pan and cut into 12 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 1h25m Yield 20 Number Of Ingredients 8 Steps:
Combine oat cereal, corn flake cereal, and peanuts together in a large bowl. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.
Yield 12 servings Number Of Ingredients 6 Steps:
Pour the peanut butter and honey into a bowl. Microwave in 30-second intervals until melted. Mix in the corn flakes, puffed rice cereal, and raisins. Transfer mixture to a parchment-lined 8x8inch (20x20cm) baking pan. Top with mini chocolate chips (optional). Chill until firm. Cut bars into sizes of your choice, wrap in parchment paper, and store in a sealed ziplock in the fridge or freezer for up to 3 months. Enjoy!
Yield 36 Number Of Ingredients 4 Steps:
Line 8×8-inch or 9×9-inch pan with plastic wrap. Pour cereal into large bowl. In medium saucepan, bring sugar and corn syrup to a boil over medium heat, stirring occasionally. Boil 1 minute; remove from heat. Stir peanut butter into corn syrup mixture until smooth. Pour over cereal; stir to coat. Press evenly into pan. Let treats cool 15 minutes on cutting board; remove from pan. Remove plastic wrap. Cut into squares to serve.
Time 20m Yield 3 dozen. Number Of Ingredients 7 Steps:
Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a large bowl, combine the cereal and nuts; set aside. In a microwave-safe 1-qt. bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 20-40 seconds. Stir and cook 3-5 minutes longer or until sugar is dissolved., Stir in peanut butter and vanilla until smooth. Pour sugar mixture over cereal and nuts; stir to coat. Press into the prepared pan. Refrigerate until set., Using foil, lift out of pan. Discard foil; cut into bars.
Time 1h30m Yield 25 squares Number Of Ingredients 4 Steps:
Measure cereal into large bowl. Set aside. Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling. Add peanut butter to sugar/syrup mixture and stir well. Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.. Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour. After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces. Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.
Time 15m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Butter a 9x9 or a 8x8-inch square pan. In a 3-quart saucepan melt butter or margarine. Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter. Gradually stir in the cereal and chopped peanuts (if using) until completely coated. Gently stir in the marshmallows. Transfer the mixture to the buttered baking dish, then press down with back of the spoon. Let stand about 1 hour until firm.
Time 1h15m Yield 12 Number Of Ingredients 5 Steps:
Butter bottom and sides of 9- or 8-inch square pan. In 3-quart saucepan, heat corn syrup and sugar just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Gently stir in cereal and peanuts until evenly coated. Press firmly in pan. Let stand at least 1 hour until firm. For bars, cut into 3 rows by 4 rows. Store loosely covered.
More about “peanut butter cereal bars recipes”
Time 1h15m Yield Makes 16 Number Of Ingredients 8 Steps:
Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes. In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes. Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
