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Chocolate Frosted Peanut Butter Crispy

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Ingredients

Adjust Servings:
1/2 cup light corn syrup
1/2 cup white sugar
1/2 cup margarine or 1/2 cup butter, softened
3/4 cup peanut butter
1 teaspoon vanilla
0.5 (16 ounce) package mini marshmallows
5 1/2 cups crispy rice cereal
1/4 cup chopped peanuts (optional)
2 cups semisweet chocolate morsels
2 tablespoons shortening

Nutritional information

223.3
Calories
100 g
Calories From Fat
11.2 g
Total Fat
3.8 g
Saturated Fat
0.5 mg
Cholesterol
114.3 mg
Sodium
29.6 g
Carbs
1.4 g
Dietary Fiber
18.3 g
Sugars
2.8 g
Protein
45g
Serving Size

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Chocolate Frosted Peanut Butter Crispy

Features:
    Cuisine:

    It's been a while since I made rice crispy bars. I don't remember using sugar and corn syrup. Anyway, used dark corn syrup and cheerios, because that is what I had, and I needed to use up the cheerios. They turned out nice and gooey. I liked that, but they were sweeter than I like and didn't taste very much like peanut butter. Oh well, maybe I can modify this next time. Thank you for sharing.

    Update: They were so gooey because I didn't wait long enough to try them. The next day they were better, but I discovered that I had made them too thick. That made them hard to eat. Still tasted good, though. Still need more peanut butter. I can't seem to stop eating them. All that sugar is going to kill me yet. (And my DH, who is diabetic, but won't leave these alone.)

    • 40 min
    • Serves 30
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Frosted Peanut Butter Crispy Rice Cereal Bars, This complete recipe can be doubled It is best to slice the bars while the chocolate topping is only semi hardened, this will prevent the chocolate from cracking , It’s been a while since I made rice crispy bars I don’t remember using sugar and corn syrup Anyway, used dark corn syrup and cheerios, because that is what I had, and I needed to use up the cheerios They turned out nice and gooey I liked that, but they were sweeter than I like and didn’t taste very much like peanut butter Oh well, maybe I can modify this next time Thank you for sharing

    Update: They were so gooey because I didn’t wait long enough to try them The next day they were better, but I discovered that I had made them too thick That made them hard to eat Still tasted good, though Still need more peanut butter I can’t seem to stop eating them All that sugar is going to kill me yet (And my DH, who is diabetic, but won’t leave these alone ), I liked the flavor, but I must have meaured wrong-it was a little too gooey


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    Steps

    1
    Done

    Pour the Rice Cereal and Chopped Peanuts (if Using) in a Large Bowl; Set Aside.

    2
    Done

    in a Heavy-Bottomed Saucepan Combine the Light Corn Syrup and White Sugar; Bring to a Boil; Continue to Boil For 1 Minute.

    3
    Done

    Reduce Heat to Low and Stir in Butter or Margarine, Peanut Butter and Vanilla Until Melted and Smooth.

    4
    Done

    Add in Mini Marshmallows and Stir Until Blended.

    5
    Done

    Pour the Marshmallow Mixture Into the Rice Cereal and Stir With a Wooden Spoon Until Well Combined.

    6
    Done

    Press the Mixture Into an Greased 11 X 7-Inch Baking Pan, Flatten With the Back of a Buttered Spoon.

    7
    Done

    in a Microwave-Safe Bowl Microwave the Chocolate Chips With Shortening on High Until Melted, Removing Once to Stir.

    8
    Done

    Immediately Spread the Hot Chocolate Mixture Evenly Over the Bars; Chill to Harden the Chocolate.

    9
    Done

    Cut Into Desired Size Bars.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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