I recently tried a new one called No Bake Peanut Butter Caramel Bars. (The no-bake is appealing to me because that means I don’t have to wait very long to eat what I make!) It has chocolate and peanut butter. Two foods that grandchildren generally like. Yum, yum, yum.
You gather Rice Chex, peanut butter, brown sugar, corn syrup, peanuts, and some chocolate.
You bring the Karo syrup and the brown sugar to a boil and boil one minute. (The recipe said to cook over a medium heat. Do I ever do anything over a medium heat? Hardly. I’m high-heat-cooking-Nina! However, trust me. On this recipe, be sure to cook over a medium heat. I’ll explain why in a minute.) Then stir in the peanut butter and stir over Chex and peanuts.
Pour the Chex mix in a greased cake pan. Melt the chocolate and drizzle over the Chex mix. (Note: I need lessons on how to drizzle melted chocolate. All I could do was clump it over the Chex mix . . .)
Let the chocolate cool and set up. (Note to self: learn how to be patient while waiting for chocolate to set up . . .)
Cut into bars and enjoy.
(See how glossy, shiny the chocolate is? It isn’t set up yet. When it does set up, it is a dull chocolate brown.)
Now I have to share the lesson learned with this recipe. Like I mentioned earlier, cook the syrup and sugar over medium heat. I didn’t. That made the bar cookies rather hard. They were still yummy but kinda hard to cut and chew. (My husband offered to lend me his chain saw to cut them. Isn’t he sweet?)
So, here is the recipe and directions. Have fun making this yummy treat with your grandchildren!
No Bake Peanut Butter Caramel Bars
6 cups Rice Chex cereal
1 ¼ cups peanuts, roughly chopped
1 cup brown sugar
1 cup light corn syrup
1 cup peanut butter
1 tbsp vanilla extract
1 tsp salt
6 oz milk chocolate
Grease a 9″ x 13” baking pan and set aside. Put the cereal and peanuts in a large bowl. Toss to mix together.
In a medium saucepan, mix sugar and corn syrup and place over medium heat. Bring to a boil and boil for a full minute. Remove from heat and stir in the peanut butter, vanilla and salt. Stir until smooth and well combined.
Pour the mixture over the cereal/peanuts until the cereal/peanuts are well coated by. Spoon the mixture into your prepared pan, then gently press down to make sure the mixture is compact.
Let cool to room temperature.
Melt the chocolate in a microwave or double boiler. Drizzle it over the bars. Let the chocolate set, then cut and serve! Leftover bars can be stored in an airtight container for up to a week.