Peanut butter bars with chocolate
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 25
Complexity: easily
Servings: 25
Nutritional value per serving:
Calories 216, total fat 9 G., saturated fats 3 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 0 mg, sodium 115 mg, sugar 23 G.
Calories 216, total fat 9 G., saturated fats 3 G., proteins 4 G., carbohydrates 31 G., fiber 1 G., cholesterol 0 mg, sodium 115 mg, sugar 23 G.
These delicious peanut butter and cornflake bars are just the right amount of sweet, delicious, and chewy. Topped with a layer of chocolate mixed with melted toffee, they're sprinkled with sea salt flakes for a more complex flavor. You can top them with colorful sprinkles if desired, but this step is optional.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 1 cup light corn syrup
- 1 tsp vanilla extract
- 0.5 tsp coarse salt
- 1 cup sugar-free peanut butter
- 7 cups breakfast cornflakes
- 1 cup dark chocolate chips
- 1 tbsp. toffee butterscotch granules
- Sea salt flakes
- Multicolored sprinkles, optional
We recommend
Recipes with similar ingredients: Peanut butter, corn syrup, iris, cornflakes, dry breakfast, dark chocolate, chocolate chips (granules), sea salt flakes
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9-inch (22 cm) square pan with cooking spray and line with parchment paper, leaving a 3/4-inch (2 cm) overhang on the sides.
- In a large saucepan, combine the sugar, corn syrup, vanilla, and salt and heat over medium heat until the sugar melts. Add the peanut butter, then the cereal. Pour everything into the prepared pan and spread it evenly with a spatula. Sprinkle with chocolate chips and toffee.
- Bake until the pieces are melted, about 3 minutes. Using a spatula, spread the melted chocolate and toffee evenly over the entire surface of the cake. Sprinkle with salt and sprinkles, if desired, and let set at room temperature or in the refrigerator. Cut into 25 squares.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
Categories:
Recipe collections
Similar recipes
