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BOO! Chocolate Peanut Butter Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 52 reviews
  • Author: Villerius
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 55 mins
  • Yield: 24 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These BOO! Chocolate Peanut Butter Bars are a spooky and delicious no-bake treat perfect for Halloween. Crispy corn flakes and brown rice krispies combine with creamy peanut butter and sweet honey-maple syrup, topped with layers of melted chocolate and decorated with adorable white chocolate ghost shapes and candy eyes. Easy to make and fun to serve, these bars bring festive flavor and fun to any celebration.

Ingredients

Scale

For the Base:

  • 3 cups corn flakes cereal
  • 2 cups brown rice krispies
  • 1 cup creamy peanut butter (for mixing)

Syrup Mixture:

  • ¾ cup honey
  • ¼ cup maple syrup

Chocolate Toppings:

  • 8-12 oz semi-sweet or dark chocolate, melted
  • ¼ cup creamy peanut butter (for melting with chocolate)
  • 6 oz white chocolate, melted

Decoration:

  • Candy eyes
  • Black sprinkles

Instructions

  1. Prepare the pan: Line a 9×13 inch baking dish with parchment paper to prevent sticking and make removal easy.
  2. Mix cereals and peanut butter: In a large bowl, combine the corn flakes, brown rice krispies, and 1 cup of creamy peanut butter, stirring to blend evenly.
  3. Cook syrup mixture: In a pot over medium heat, combine the honey and maple syrup. Bring to a boil and cook for 2 minutes. Remove from heat.
  4. Combine syrup with cereal mix: Pour the hot honey-maple syrup into the cereal and peanut butter mixture and stir well to coat everything thoroughly.
  5. Form the base layer: Spread the mixture evenly into the prepared pan, packing it down tightly. Refrigerate for 15 minutes to set.
  6. Melt chocolate and peanut butter: In the microwave, melt together the semi-sweet or dark chocolate and ¼ cup peanut butter until smooth.
  7. Top the base with chocolate: Spread the melted chocolate-peanut butter mixture over the chilled cereal base evenly.
  8. Create white chocolate ghosts: Melt the white chocolate separately. Spoon small dollops (1 teaspoon for small ghosts, 1 tablespoon for larger ones) onto the chocolate layer about 1 inch apart. Use a wooden skewer or the end of a spoon to drag the white chocolate gently into ghost shapes, embracing imperfections for a spooky look.
  9. Add candy eyes: Place two mini candy eyes on each white chocolate ghost to give them character.
  10. Set and cut: Return the pan to the fridge for about 15 minutes to set the chocolate. Cut around the ghosts into irregular shapes and keep refrigerated until ready to serve. Enjoy your spooky BOO! bars!

Notes

  • Use parchment paper for easy removal and clean-up.
  • Adjust the amount of chocolate and peanut butter to your preference for sweetness and richness.
  • For a dairy-free option, substitute peanut butter and chocolate with appropriate vegan alternatives.
  • Store bars in the refrigerator to maintain shape and freshness.
  • Adding black sprinkles around the ghosts can enhance the spooky decoration.

Nutrition

  • Serving Size: 1 bar (about 1/24th of recipe)
  • Calories: 190 kcal
  • Sugar: 15 g
  • Sodium: 70 mg
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 5 mg

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