Do you love peanut butter? Are you looking for a crunchy treat? Today, I am sharing these Peanut Butter Crunch Cereal Bars. They are perfectly crunchy and loaded with peanut flavor. I brought these into work and one of my coworkers said they were their favorite treat that I have ever made.
Most of the ingredients you probably already have on hand. The recipes comes together relatively quick and you have a snack that you can enjoy for days. These bars are by no means healthy, but they are a sweet treat loaded with crunchy peanut flavor. They are the perfect morning or afternoon snack. The chocolate drizzle adds another dimension of sweetness, but doesn’t overpower the peanut butter flavor.
This recipe is barely adapted from the Baked Elements book by Matt Lewis and Renato Poliafito. I’ve blogged about their Brooksters before, and today I am sharing these Peanut Butter Crunch Cereal Bars (which they call Good Morning Sunshine bars). I love every recipe that I have tried from their book, and can’t wait to move on to some of the other chapters on caramel, cinnamon and lemon. They dedicate each chapter of the book to one of their ten favorite ingredients, which just happen to be some of my favorite ingredients as well.
Peanut Butter Cereal Bars
- 6 cups crunchy plain cereal (I used Rice Chex)
- 1 1/4 cups salted peanuts chopped
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 6 ounces milk chocolate chopped
- Line a 13 x 9 inch pan with parchment so that the paper hangs over the sides. Butter the parchment paper.
- In a large bowl, combine the cereal and peanuts and toss with a spoon to mix well.
- In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil for one minute. remove from the heat and stir in the peanut butter, vanilla and salt. Stir until the mixture is smooth.
- Pour the sugar mixture over the cereal mixture and toss with a rubber spatula until the cereal is completely coated with the sugar mixture.
- Pour the mixture into the prepared pan. Using the rubber spatula, spread the mixture over the bottom of the pan, being careful not to crush the cereal. Place the pan in the fridge for 20 minutes to allow the mixture to cool.
- While the mixture is cooling, melt the chocolate in a heatproof bowl set over a pot of simmering water. Use a spoon or piping bag to drizzle chocolate over top of the mixture. Allow the chocolate to set.
- Lift the mixture out of the pan and cut into small bars. Store at room temperature in an airtight container for up to 3 days.
Nutrition InformationCalories: 245, Fat: 11g, Saturated Fat: 3g, Sodium: 252mg, Potassium: 172mg, Carbohydrates: 33g, Fiber: 2g, Sugar: 25g, Protein: 5g, Vitamin A: 125%, Vitamin C: 1.5%, Calcium: 48%, Iron: 2.9%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.