Peanut Butter Crispy Bars Recipes

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.

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.

Steps:

• Lightly butter a 13- by 9-inch baking dish.
• Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
• Press the mixture evenly into the prepared baking dish. Cool completely.
• Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
• Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

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.

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. 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, chocolate chips and sprinkles 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. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

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.

Steps:

• Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
• In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

Steps:

• Combine all the dried fruit, sesame seeds and sunflower seeds into a processor; PULSE until finely chopped but not to a powder, transfer to a large bowl.
• Mix in rolled oats and rice cereal until blended.
• In a microwave-safe bowl mix together honey (or corn syrup) white sugar and peanut butter until well combined; heat in the microwave until just hot and bubbly.
• Stir in the powdered milk with vanilla and almond extract until completely combined, then pour over the cereal mixture; mix using a wooden spoon until coated.
• Mix in the mini chocolate chips.
• Press mixture prepared pan, using slightly wet hands to press down.
• Cut into desired size squares, and let cool before removing from the pan.

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.

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!

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.

Steps:

• Measure and assemble all the ingredients and utensils.
• Grease the 8x8-inch square baking pan.
• Melt butter in a large saucepan over medium heat.
• Add marshmallows and stir until completely melted.
• Remove from heat and add peanut butter and stir well.
• Stir in the Rice Krispies until they are well coated.
• Press the mixture evenly into the prepared pan and cool on a cooling rack.
• Cut into squares.

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.

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.

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.

Steps:

• Bring corn and sugar to a boil, and remove from heat.
• Stir in peanut butter until smooth.
• Add rice krispies and stir to incorporate.
• Dump into a 9x13 pan and press down.
• Cut into squares, and enjoy!