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crispy chocolate–peanut butter bars recipe

Written on Tuesday, September 6, 2016 | 4:19:00 PM

Makes : 24 bars

Ingredients : 
- 5 cups gluten-free crispy brown rice cereal
- ½ cup mild honey
- ¼ cup packed light brown sugar
- ¾ cup smooth, unsweetened natural peanut butter
- ½ teaspoon kosher salt
- 6 ounces semisweet chocolate, melted

Preparation Method :
1) Pour the cereal into a large heatproof bowl and set it aside. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on two sides. In a small saucepan with a candy thermometer attached, heat the honey and brown sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes. If the sugar mixture is too low in the pan, the temperature won’t register properly on the thermometer. To fix this, hold the pan at an angle while it cooks so the thermometer stays in the sugar mixture.

2) Immediately stir in the peanut butter and salt until smooth. Add the peanut butter mixture to the cereal and stir to coat it evenly. Transfer the mixture to the prepared pan and press it down evenly. Top with the melted chocolate and smooth the top. Let stand until the chocolate is set. 

3) Using the parchment, pull the bar out of the pan and transfer it to a cutting board. Cut it into 24 pieces. Store in an airtight container for up to 1 week.


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