Chocolate Peanut Butter Cereal Treats Recipes

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Steps:

• In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.

Steps:

• In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly.
• Lower the heat and cook until melted. Remove from heat.
• Add in, rice cereal, and chocolate candies. Mix until evenly combined.
• Turn mixture into buttered 9x9 (23x23x5cm) pan.
• Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments.
• Pour melted chocolate over pan and spread evenly.
• Melt 1 cup (240g) of peanut butter and drizzle over chocolate.
• Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours.
• Cut into squares.
• Enjoy!

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.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Stir in 1/2 cup of the peanut butter. Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate and remaining peanut butter in microwaveable bowl 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Spread over cereal mixture in pan. Refrigerate 10 min. or until chocolate is firm.

Steps:

• In a large pot over medium heat, melt butter and peanut butter.
• Coat a 9-inch x 13-inch baking pan with cooking spray. Set aside.
• Add marshmallows and stir constantly until mixture is melted and smooth. Then add cocoa powder and vanilla and stir until fully incorporated. Remove from heat.
• A little at a time, stir in cereal until marshmallow mixture is fully incorporated. Pour into prepared baking pan. Using your hands, lightly-sprayed with cooking spray, press cereal mixture into baking pan.
• Allow to cool. With a sharp knife, slice into desired-sized pieces and enjoy!

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.

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.

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.