No-bake chocolate peanut butter crunch bars
by Jessica Zalkin Goldberg
Notes
These freeze AWESOME. Might even be tastiest straight from the freezer.
I usually double this recipe because of high demand.
You can use a double boiler instead of a microwave to melt things.
These are beautiful to display at an event or simcha.
Don’t worry if any of your measurements are off by a couple of ounces. This recipe is very forgiving. Sometimes I’m low on chocolate or peanut butter and it has no effect on the end product.
Ingredients
Ingredients for bottom layer:
- 12 oz. bittersweet or milk chocolate
- 18 oz. creamy peanut butter
- 1 1/2 cups honey
- 6 cups of crispy rice cereal (Rice Krispies)
Ingredients for top layer:
- 14 oz. white chocolate
- 4 tbsp. peanut butter
- 2 oz. bittersweet or milk chocolate
Method
- Cover a jelly roll pan or 9×13 pan (any medium to large pan with edges will do) with parchment paper so the bars won’t stick.
- In a large microwave-safe bowl, melt the chocolate, peanut butter and honey for the bottom layer together in the microwave slowly and stir until well blended.
- Add in the rice cereal a cup at a time and stir until it is fully incorporated.
- Pour your mixture into the pan. Smooth out the mixture, pressing well into the edges and corners of the pan and set aside to cool.
- When the bottom layer is cool: in a small bowl, melt the white chocolate and peanut butter for the top layer together in the microwave and pour evenly over bottom layer in pan. Smooth it out with a spatula.
- Melt the last 2 oz. of chocolate in a small ziplock bag slowly in the microwave, snip the corner of the bag and drizzle chocolate back and forth over the pan, then run a knife through to create a design.
- Chill in the refrigerator for a couple of hours, but not overnight or they’ll crack when you cut them. When completely solid, lift the paper with the bars out of the pan and trim the edges (these are for you shhh) and cut the rest into bars, diamonds, or use cookie cutters for fun shapes.
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