Ever feel the need for chocolate and peanut butter together?! This household does often. We also LOVE a good rice crispy square. As well as a perfect chewy crunch combo. These bars meet all the criteria. And they are easy. Basically not much more than a melting, stirring and assembling the ingredients.

Combine that with the fact that these crispy chocolate peanut bars come together quickly, make a large 9″x13″ and stay good at room temperature for a week (if they ever last that long) they are a great recipe.

And depending on the ingredients you choose they can be dairy, egg and gluten free if need be. Even vegan if you so choose.

These bars tend to disappear in our home. I have tweens and teens – so sometimes literally overnight! But they are so good, I can’t blame them.

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Crispy Chocolate Peanut Bars

A delish chewy chocolate bar with a peanut crunch

Ingredients

• 1 Cup Salted Peanuts
• 4 Cups Rice Krispies Cereal
• 1 Cup Peanut Butter
• 1 Cup Corn syrup
• 2 Cups Semi- Sweet Chocolate Chips
• Flaked Sea Salt or Fleur de Sel

Instructions

1. Mix the rice krispies and peanuts together in a large bowl.
2. Line a 9″x 13″ pan with parchment paper (leaving enough of an overhang to remove the bars later).
3. In a medium sauce pan on medium heat combine the peanut butter, brown sugar and corn syrup. Warm until everything is melted and combined.
4. Pour over the cereal and peanuts and stir quickly to evenly coat everything.
5. Transfer mixture to the parchment lined pan and pressing firmly and evenly into pan.
6. Melt 2 cups of Semi-sweet chocolate chips (using either a bain-marie or microwave method).
7. Spread the melted chocolate evenly over the bars in the pan.
8. Then sprinkle generously with flakey sea salt or fleur de sel.
9. Also the bars to set at room tempature for 2 -3 hours or to speed up the process 40 -60 minutes in the fridge.
10. Do not cut until the chocolate begins to harden. I find it best to cut while the chocolate is cool and firm, but not completely hardened yet.
11. So once sufficiently cooled, use the parchment paper sides to remove the bars to a large cutting board.
12. Cut into pieces (approximately about 1″ x 2″ is my preference).

Recipe Notes

I find it easiest to cut right on the parchment paper, that way I can easily transfer back to the pan to store.
Store covered at room temperature (or refrigerated if thats a preference).

Crispy Chocolate Peanut Bars Ingredients

1 Cup Salted Peanuts
4 Cups Rice Krispies Cereal
1 Cup Peanut Butter
1 Cup Corn syrup
2 Cups Semi- Sweet Chocolate Chips
Flaked Sea Salt or Fleur de SelMix the rice krispies and peanuts together in a large bowl.
Line a 9″x 13″ pan with parchment paper (leaving enough of an overhang to remove the bars later).
In a medium sauce pan on medium heat combine the peanut butter, brown sugar and corn syrup. Warm until everything is melted and combined.
Pour over the cereal and peanuts and stir quickly to evenly coat everything.
Transfer mixture to the parchment lined pan and pressing firmly and evenly into pan.
Melt 2 cups of Semi-sweet chocolate chips (using either a bain-marie or microwave method).
Spread the melted chocolate evenly over the bars in the pan.
Then sprinkle generously with flakey sea salt or fleur de sel.
Also the bars to set at room tempature for 2 -3 hours or to speed up the process 40 -60 minutes in the fridge.
Do not cut until the chocolate begins to harden. I find it best to cut while the chocolate is cool and firm, but not completely hardened yet.
So once sufficiently cooled, use the parchment paper sides to remove the bars to a large cutting board.
Cut into pieces (approximately about 1″ x 2″ is my preference).
I find it easiest to cut right on the parchment paper, that way I can easily transfer back to the pan to store.
Store covered at room temperature (or refrigerated if thats a preference).

Need another chocolate and peanut butter recipe?! How about Delicious Chocolate Peanut Butter Oat Bars!