Peanut Butter Crispy Bars Recipe

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Peanut Butter Crispy Bars
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Ingredients
9
Count
Nutrition
245
Calories
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Ingredients:

Directions:

  1. Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
  2. Put the cereal in a large bowl and set aside.
  3. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
  4. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
  5. Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refridgerator for 1 hour, or until the top layer hardens.
  6. Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
  7. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
  8. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 244.75 Kcal (1025 kJ)
Calories from fat 159.62 Kcal
% Daily Value*
Total Fat 17.74g 27%
Cholesterol 13.78mg 5%
Sodium 85.95mg 4%
Potassium 159.2mg 3%
Total Carbs 19.79g 7%
Sugars 13.22g 53%
Dietary Fiber 1.98g 8%
Protein 4.61g 9%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 3%
Iron 2.1mg 11%
Calcium 12.6mg 1%
Amount Per 100 g
Calories 535.96 Kcal (2244 kJ)
Calories from fat 349.54 Kcal
% Daily Value*
Total Fat 38.84g 27%
Cholesterol 30.18mg 5%
Sodium 188.23mg 4%
Potassium 348.61mg 3%
Total Carbs 43.33g 7%
Sugars 28.96g 53%
Dietary Fiber 4.34g 8%
Protein 10.1g 9%
Vitamin C 2.6mg 2%
Vitamin A 0.2mg 3%
Iron 4.5mg 11%
Calcium 27.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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