Peanut Butter Crisp Bars Food

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

PEANUT BUTTER CRISPY BARS

Steps:

• Preheat oven to 350°. Press cookie dough into an ungreased 13x9-in. baking pan. Bake 10-14 minutes or until edges are lightly browned and center is set. Sprinkle with marshmallows; bake 4-5 minutes or just until marshmallows are puffed. Cool 5 minutes. , Meanwhile, in a small saucepan, combine chocolate chips, peanut butter and butter. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; stir in cereal and peanuts. Drop by spoonfuls over marshmallows; gently spread over the top. Cool and cut into bars.

CHOCOLATE-PEANUT BUTTER CRISPY BARS

Steps:

• To make the bottom layer: Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar dissolves. Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined. Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly. To make the middle layer: Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed. Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered. Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes. To make the top layer: Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until smooth and spread melted chocolate over the second layer with a rober spatular. Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely. When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board. Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.

PEANUT BUTTER RICE CRISPY BARS

Steps:

• Measure out rice crispies and set aside in large bowl.
• In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
• Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
• combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
• When set, cut into squares.

SKIPPY® PEANUT BUTTER CEREAL BARS

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.

PEANUT BUTTER CRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

PEANUT BUTTER RICE KRISPIES BARS

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
• In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
• Once melted, remove from the heat and stir in the Rice Krispies.
• Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
• Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
• Once almost melted, stir until smooth and stir in the vegetable oil.
• Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
• Cut into squares and store in an airtight container at room temperature.

PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)

Steps:

• In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
• Stir in vanilla.
• Fold in rice cereal and the chopped peanuts until well combined.
• Spread into a lightly buttered 13 x 9-inch glass baking dish.
• Cover and chill for 1 hour or until set.
• Cut into squares.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Spray an 8-inch square pan with oil and press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment in place, so it won't wiggle around later. Since this recipe moves quickly, it's also a good idea to add the cereal to a large mixing bowl, so it's ready to go later.
• In a small saucepan over medium heat, bring the honey to a boil. As soon as it's bubbling, set a timer for 1 minute and let it boil until the timer goes off. Turn down the heat if the honey starts to bubble towards the top of the pan.
• When the timer goes off, remove the honey from the heat and stir in the peanut butter and salt. As soon as the mixture is smooth, pour it over the cereal in the large mixing bowl. Stir well, until the cereal is well coated. It will start to thicken up as it cools, and will be very sticky.
• Transfer the mixture to the prepared pan, and press HARD to pack the cereal into the bottom of the pan. Place the pan in the fridge or freezer, so the bars can cool completely. When they are totally cool, they are ready to slice and serve, unless you'd like to add the chocolate topping below.
• For a chocolate topped bar, melt a 1/2 cup of dark chocolate chips in the microwave, or over a double-boiler. When the chocolate is melted, spread it over the top of the bars and place the pan in the freezer briefly, just until the chocolate is hardened. Then the bars are ready to slice and serve.
• Leftover rice crispy treats can be stored in an airtight container at room temperature for up to 3 days, but they will become slightly softer over time. For the crispiest results, I recommend storing them in an airtight container in the fridge for up to 2 weeks.

CHOCOLATE PEANUT BUTTER CRISP BARS

Steps:

• In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

PEANUT BUTTER KRISPIES BARS

Steps:

• In large glass bowl, combine granulated sugar, corn syrup, and salt.
• Microwave about 3 minutes or till sugar is dissolved.
• Blend in peanut butter; stir in cereal.
• Pat evenly into buttered 11x7x2-inch pan.
• In small glass bowl, microwave butter or margarine and brown sugar for 45 seconds or till melted.
• Add milk and vanilla.
• Stir in powdered sugar; beat till smooth.
• Spread over peanut butter-cereal mixture.
• Chill till firm.
• Cut into small bars.
• Makes 4 dozen.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Place corn syrup and sugar into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.Remove from heat. Stir in peanut butter. Mix well. Add crisp rice and mix until well coated. Add chocolate coated butterscotch chips and pulse to combine mixture. Set aside.Add crisp rice cereal. Stir until well coated. Press mixture into a 13 x 9 x 2-inch (33 x 22 x 5 cm) pan coated with cooking spray. Set aside.In a one-quart saucepan add chocolate and butterscotch chips, and melt over low heat stirring constantly. Once melted, spread evenly over cereal mixture.Sprinkle chips on top for extra chocolatey goodness.Let stand until firm. Cut into small squares or desired size.

NO-BAKE PEANUT BUTTER CRUNCH BARS

Steps:

• In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds. Stir to combine then add the rest of the bar ingredients (except for the water). Mix well. The dough should stick together easily. If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
• Line an 8×8 or 9×9 pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough VERY firmly into the pan.
• Place pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 16 squares. Serve and enjoy!
• Bars hold together best when stored in the fridge or freezer.

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
• Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.

PEANUT BUTTER CRISPY BARS

Steps:

• For the crispy crust layer:
• Put the cereal in a large bowl and set aside. 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.
• Into a small saucepan, pour 1/4 cup water. 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, and 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.
• For the milk chocolate peanut butter 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 crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour.
• For the chocolate icing:
• 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 into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour.
• Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.