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BOO! Chocolate Peanut Butter Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These BOO! Chocolate Peanut Butter Bars are a fun and festive treat perfect for Halloween or any spooky occasion. Combining crunchy corn flakes and rice krispies with creamy peanut butter and a sweet honey-maple syrup glaze, these bars are topped with a rich chocolate layer and playful white chocolate ghost decorations complete with candy eyes and black sprinkles. The bars are easy to make, chilled to set, and guaranteed to delight kids and adults alike with their charming imperfect ghost shapes.

Ingredients

Dry Ingredients

  • 3 cups corn flakes cereal
  • 2 cups brown rice krispies
  • candy eyes (mini size, sufficient quantity for decorating)
  • black sprinkles (for decorating)

Wet Ingredients

  • 3/4 cup honey
  • 1/4 cup maple syrup
  • 1 1/4 cups creamy peanut butter, divided (1 cup + 1/4 cup)

Chocolate Coating

  • 8 to 12 ounces semi-sweet or dark chocolate, melted
  • 6 ounces white chocolate, melted

Instructions

  1. Prepare the pan: Line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars after chilling.
  2. Mix dry ingredients: In a large bowl, combine the corn flakes, brown rice krispies, and 1 cup of creamy peanut butter. Stir well to evenly coat the cereal with peanut butter.
  3. Make syrup mixture: In a pot over medium heat, combine honey and maple syrup. Bring to a boil and cook for 2 minutes, stirring occasionally to prevent burning. Remove from heat.
  4. Combine syrup with cereal mix: Pour the hot syrup mixture into the cereal and peanut butter bowl. Stir thoroughly to coat all cereal pieces evenly.
  5. Pack mixture in pan: Transfer the mixture to the prepared baking dish. Spread and press it down firmly to create an even layer. Place the pan in the refrigerator to chill for 15 minutes to help it set.
  6. Melt chocolate topping: While chilling, melt together the semi-sweet or dark chocolate and the remaining 1/4 cup peanut butter in the microwave in short intervals, stirring between, until smooth and combined.
  7. Spread chocolate layer: Remove the chilled cereal base from the fridge and evenly spread the melted chocolate-peanut butter mixture over the top. Return to the fridge.
  8. Create white chocolate ghosts: Melt the white chocolate separately. Using a spoon, drop small dollops onto the chocolate layer about 1 inch apart—use 1 teaspoon per small ghost or 1 tablespoon for larger ghosts. With a wooden skewer or the back of a skinny spoon, gently drag the white chocolate dollops to create ghost-like shapes. The irregular shapes add charm.
  9. Add eyes and decorations: Place two mini candy eyes on each white chocolate ghost before the white chocolate sets. Sprinkle black sprinkles around as desired.
  10. Set and cut: Return the pan to the refrigerator for about 15 minutes to allow the frosting to set firmly. Once chilled, use a knife to cut around each ghost shape, creating irregularly shaped bars.
  11. Storage: Keep the bars refrigerated until ready to serve to maintain their shape and freshness.

Notes

  • Use creamy peanut butter for the best texture and spreadability.
  • Adjust the amount of chocolate according to your preference for thicker or thinner topping layers.
  • For a vegan version, substitute honey with agave syrup and ensure chocolate used is dairy-free.
  • Ensure candy eyes and sprinkles are food-safe and allergen-friendly for guests.
  • Allow bars to fully set in the fridge before cutting to prevent crumbling.

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