Peanut Butter, Chocolate, and Oat Cereal Bars

Peanut Butter, Chocolate, and Oat Cereal Bars combine crisp rice cereal, oats, nuts, chocolate, toffee, and peanut butter for a crowd-pleasing treat that’s quick and easy to make!

Now that we’ve moved past Thanksgiving and into December, I have switched baking gears a bit. I’ll get back to pies and cakes soon enough, but I’ve been enjoying a little baking spree of cookies and bars and such. We’re talking about all of those things that are perfect for cookie swaps and holiday parties and just for having around for a sweet treat.

Chocolate and peanut butter are one of my go-to flavor combinations. Here, those two team up with oats, Rice Krispies, nuts, and toffee bits to make a big pan of sweet, crunchy, nutty bars that are perfect for sharing.

You can top these with whatever you’d like. I delved into my pantry and found some cashews and toffee bits that were just perfect for a little extra flavor and crunch. Feel free to change that topping with other nuts and toppings.

I have one bit of advice about making the crust. When you start spreading it onto the bottom of the pan, you’ll think it will never cover the whole bottom. But it will. It will be thin, but it will cover the pan. Just be patient.

Other than that possible cause for hesitation, there’s nothing remotely challenging about making these. If you can operate your microwave, you’ve got this. Then, you’ll have a big pan of these delicious bars to share or swap.

More Cereal Bar Recipes

• Cranberry White Chocolate Crispy Treats
• Sweet and Nutty Corn Flake Bars
• Salted Chocolate Brown Butter Crispy Treats

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Get the Recipe:

Peanut Butter, Chocolate, and Oat Cereal Bars

Yield 48 bars

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Peanut Butter, Chocolate, and Oat Cereal Bars are a simple, delicious, sweet, crunchy treat. A breeze to make!

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Ingredients

• 2 cups (160g) quick-cooking oats
• 3/4 cup (150g) firmly packed dark brown sugar
• 3/4 cup (90g) all-purpose flour
• 3/4 cup (170g) unsalted butter, melted
• 1 large egg
• 1 cup light corn syrup
• 1 cup (200g) granulated sugar
• 1 cup (255g) creamy peanut butter
• 4 cups (112g) crisp rice cereal (like Rice Krispies)
• 12 ounces (340g) semisweet chocolate chips
• 10 ounces (283g) peanut butter chips
• 1 cup (120g) chopped cashews or other nuts
• 1/2 cup (80g) toffee bits

Instructions

1. Preheat oven to 350°F. Lightly grease a 15"x 10" jellyroll pan.*
2. Combine the oats, brown sugar, flour, butter, and egg. Transfer to the prepared pan. Press firmly and evenly onto the bottom of the pan.
3. Bake 12 minutes. Then, set the pan on a wire rack to cool for 10 minutes.
4. Place the corn syrup, sugar, and peanut butter in a large microwave-safe bowl. Heat in the microwave in 30-second intervals until mixture is melted and smooth. Stir every 30 seconds.
5. Stir in the cereal. Transfer the mixture to crust. Working quickly, spread evenly and press firmly over crust.
6. Place the chocolate chips and peanut butter chips in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chips melt when stirred. Stir until smooth and blended.
7. Spread evenly over the cereal layer.
8. Sprinkle with the nuts and toffee bits.
9. Allow to cool 45 minutes before cutting into bars.

Notes

*I also prefer to line the pan with parchment paper and lightly grease it as well. That's not necessary, but I add the paper to help protect my pan when cutting the bars.

Recipe adapted from MyRecipes.

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