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Recipe courtesy of Jeff Mauro
Peanut Butter and Chocolate Cereal Treats
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (includes setting time)
- Active: 15 min
- Yield: 24 bars
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 319
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 41 mg
- Level: Easy
- Total: 1 hr 45 min (includes setting time)
- Active: 15 min
- Yield: 24 bars
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 319
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 41 mg
Ingredients
Directions
- Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
- In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
- Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
- Remove the cereal treats using the parchment paper and cut into 24 bars.
