I love this chocolate-y, peanut butter-y recipe because it is an easy one to pretend is healthy.
Let me convince you.
It has peanut butter, rice krispies, and peanuts. And wheat germ and/or oats and/or coconut. And if you use dark chocolate it’s good for your heart and your happiness. Really, all I had to say was cereal. This is practically a breakfast bar.
Ok, maybe if you have a peanut allergy these aren’t all that healthy.
But for the rest of you, you don’t even need to turn on your oven. Up with no-bake treats when you don’t live with air conditioning! And you can leave out the peanuts and use crunchy peanut butter, or use both if you really like peanuts. There is nothing here not to love, which I why I make these All.The.Time. Give ’em a whirl!
- 1 tbsp butter or margarine
- ½ cup corn syrup or liquid honey
- ½ tsp vanilla
- ½ cup brown sugar
- ½ cup peanut butter
- ½ cup semi-sweet chocolate chips
- 2 cups Rice Krispies cereal
- ¾ cup chopped peanuts
- ⅓ cup wheat germ, wheat bran, oats or coconut, whatever you have handy TOPPING:
- 3 tbsp peanut butter
- 1 cup semi-sweet chocolate chips
- Lightly grease 9x13" pan.
- In saucepan over medium heat, heat corn syrup, margarine, brown sugar, peanut butter and chocolate chips until melted and smooth. Remove from heat and stir in cereal, nuts and any additions.
- Spray a spatula with cooking spray or rub with butter, then use spatula to press mixture into pan.
- FOR TOPPING: Gently heat peanut butter and chocolate chips in a saucepan or the microwave. When melted, blend well and spread over base. Refrigerate until firm, then cut into squares.
- Store in an airtight container in the refrigerator for up to 7 days, or freeze for longer storage.
Adapted from a recipe by Snap, Crackle and Pop themselves (via the Rice Krispies website)