Peanut Butter Drizzle Bars

chocolate crunch 4

You might have seen me post on Instagram last week about these delicious chocolate peanut butter crunch bars. I’ve made several batches of them and I think I’ve finally made them just right.

chocolate crunch 1

They have the perfect ratio of crunch, chocolate, and peanut butter, with a little salt to balance out the sweet. They’re no-bake and take about 5-10 minutes to throw together. With two babies demanding my attention, speed is essential!

Ingredients:

4 cups rice Chex

16 oz semisweet chocolate chips

1 1/2 cups peanut butter

1/4 cup agave nectar

1 tsp salt

Topping:

1/4-1/2 cup peanut butter

Sprinkling of salt

Line a 13×9 inch baking pan with wax paper. Melt the chocolate chips and peanut butter in a large bowl in the microwave for 30 seconds. Stir together and heat for another 10 seconds. Be careful not to overheat the chocolate and dry it out. Add in the agave nectar and salt, stir to combine.

chocolate crunch 3

Pour the Chex into the bowl and stir it together. Then spread the mixture into the pan. It’s going to be a little hard to spread it, and you’ll definitely hear some of the Chex pieces breaking, but don’t worry about that, it’ll still be deliciously crunchy.

Once you’ve spread it out, spoon 1/4-1/2 cup of peanut butter (depending on how much you love peanut butter) into a ziplock bag and melt it in the microwave for 20 seconds. Snip off the bottom corner of the bag and drizzle the peanut butter on top of the Chex mix. Then sprinkle some salt on top and refrigerate for about 2 hours. If you want them to set faster, pop them in the freezer for 30 minutes.

chocolate crunch 2

Once they’ve hardened, you can cut them into squares and serve them cold. Store them in the refrigerator in a sealed container for up to a week. They’re ridiculously good with a hot cup of coffee, so you should definitely try that.

lisa-signature-21

Peanut Butter Drizzle Bars

Ingredients

  • 4 cups rice Chex
  • 16 oz semisweet chocolate chips
  • 1 1/2 cups peanut butter
  • 1/4 cup agave nectar
  • 1 tsp salt
  • Topping:
  • 1/4-1/2 cup peanut butter
  • Sprinkling of salt

Instructions

  1. Line a 13x9 inch baking pan with wax paper.
  2. Melt the chocolate chips and peanut butter in a large bowl in the microwave for 30 seconds. Stir together and heat for another 10 seconds. Be careful not to overheat the chocolate and dry it out.
  3. Add in the agave nectar and salt, stir to combine.
  4. Pour the Chex into the bowl and stir it together.
  5. Spread the mixture into the pan.
  6. For Topping: Spoon 1/4-1/2 cup of peanut butter into a ziplock bag and melt it in the microwave for 20 seconds.
  7. Snip off the bottom corner of the bag and drizzle the peanut butter on top of the Chex mix.
  8. Sprinkle some salt on top
  9. Refrigerate for about 2 hours. If you want them to set faster, pop them in the freezer for 30 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://thehelpmates.com/peanut-butter-drizzle-bars/

Explorer & adventurer - mostly through scratches of ink on a page - I enjoy my husband, our twin boys, our boisterous German shepherd, and strive to live for the glory of God.
Leave a Reply

Your email address will not be published. Required fields are marked *