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BOO! Chocolate Peanut Butter Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 126 reviews
  • Author: Alvarez
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 55 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These BOO! Chocolate Peanut Butter Bars are a fun and festive Halloween treat combining crunchy cereals, creamy peanut butter, and rich chocolate topped with adorable ghost designs made of white chocolate and candy eyes. Perfect for parties or spooky snacking, these bars are easy to prepare and no-bake, featuring a delightful texture contrast and an eye-catching appearance.

Ingredients

Scale

Base Ingredients

  • 3/4 cup honey
  • 1/4 cup maple syrup
  • 1 1/4 cups creamy peanut butter
  • 3 cups corn flakes cereal
  • 2 cups brown rice krispies

Chocolate Toppings

  • 8-12 ounces semi-sweet or dark chocolate, melted
  • 6 ounces white chocolate, melted

Decoration

  • Candy eyes
  • Black sprinkles

Instructions

  1. Prepare pan: Line a 9×13 inch baking dish with parchment paper to prevent sticking and help with easy removal of the bars.
  2. Combine cereals and peanut butter: In a large bowl, mix together the corn flakes, brown rice krispies, and 1 cup of creamy peanut butter until well combined.
  3. Make syrup mixture: In a pot over medium heat, combine honey and maple syrup. Bring to a boil and cook for 2 minutes, then remove from heat. Pour this hot syrup mixture into the cereal and peanut butter bowl and stir quickly to coat everything evenly.
  4. Form base layer: Transfer the mixture into the prepared baking dish, spreading and packing it down tightly and evenly. Refrigerate for 15 minutes to firm up.
  5. Melt chocolate topping: Melt together the semi-sweet or dark chocolate with the remaining 1/4 cup peanut butter in the microwave, stirring until smooth. Spread this chocolate mixture evenly over the chilled cereal base.
  6. Create ghost shapes with white chocolate: Melt the white chocolate separately. Spoon small dollops (1 teaspoon for small ghosts, 1 tablespoon for large ghosts) spaced about 1 inch apart onto the chocolate layer. Use a wooden skewer or thin spoon handle to drag and shape each dollop into a ghost-like form. The imperfections add character!
  7. Add eyes and chill: Place two mini candy eyes on each ghost. Return the dish to the fridge and chill for about 15 minutes until the chocolate sets firmly.
  8. Cut and serve: Once set, cut out the ghosts by cutting around their shapes creating irregular edges for a spooky look. Keep refrigerated until ready to serve. BOO!

Notes

  • Use creamy peanut butter for best spreading and mixing results.
  • Adjust the amount of chocolate based on desired thickness of the topping layer.
  • You can substitute candy eyes with small chocolate chips or edible markers if preferred.
  • Store bars in an airtight container in the refrigerator to keep them fresh and firm.
  • For a nut-free version, use sunflower seed butter instead of peanut butter and check cereal labels for allergens.

Nutrition

  • Serving Size: 1 bar (approximate)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 70mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://mycopyrecipe.com/boo-chocolate-peanut-butter-bars-recipe/