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Chocolate Peanut Butter Crunch Bars are quite a mouthful! These layered bars have a little bit of everything: a crispy chocolate base, a stripe of peanut butter fudge, a layer of chocolate-peanut fudge, AND a smooth chocolate icing on top! If you like sweet-and-salty, if you like crunchy-and-chewy, or if you like chocolate-and-peanut butter. You can cook Chocolate Peanut Butter Crunch Bars using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chocolate Peanut Butter Crunch Bars
- Prepare 1/2 cup of crunchy peanut butter.
- Prepare 1/4 cup of honey.
- Prepare 1/4 cup of butter.
- Prepare 3 cups of rice krispie cereal.
- You need 3/4 cup of semi sweet chocolate chips.
We are totally addicted to these Easy Chocolate Peanut Butter Crunch Bars! Seriously, this candy can be made with minimal effort and it's no-bake! These thick and luscious,… Chocolate Peanut Butter Toffee Crunch Bars. Any recipe that begins with easy and ends with delicious is a shoe-in for me.
Chocolate Peanut Butter Crunch Bars step by step
- Lina a 8x8" pan with parchment paper. Combine honey, peanut butter, chocolate chips, butter in a large microwavable bowl..
- Microwave about 90 seconds at full power. Stir until smooth. Add cereal stir until smooth. Scoop chocolate mixture into pan. Spread evenly across pan..
- Place in fridge at least 1 hour until cold and firm.Store on refrigerator for up to 2 weeks..
Be it at the holidays when homemade goodies abound, one of my boy's birthday celebrations or when we're making homemade gifts for teachers and friends, these Chocolate Peanut Butter Toffee Crunch Bars are just what you need. The ingredients are simple and readily. Sprinkle chocolate chips over bars; return to oven. Sprinkle with reserved peanuts; press in lightly. The recipe for these oh-so- easy Crunchy No-Bake Chocolate Peanut Butter Bars is a sweet sample of what you'll find in the pages of Mary Younkin's brand new cookbook entitled The Weeknight Dinner Cookbook featuring simple family friendly meals for everyday home cooking.