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Photo: Johnny Autry
Active Time:30 minsTotal Time:1 hr 30 minsServings:16Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 30 minsServings:16
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsunsalted butter, divided¾cuplight corn syrup or brown rice syrup¾cupcreamy natural peanut butter⅛teaspoonsalt5cupscrispy brown rice cereal3ouncesdark chocolate, chopped2tablespoonsprepared caramel sauce, warmed¼cupunsalted dry-roasted peanuts, chopped¼teaspoonflaky sea salt
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsunsalted butter, divided
¾cuplight corn syrup or brown rice syrup
¾cupcreamy natural peanut butter
⅛teaspoonsalt
5cupscrispy brown rice cereal
3ouncesdark chocolate, chopped
2tablespoonsprepared caramel sauce, warmed
¼cupunsalted dry-roasted peanuts, chopped
¼teaspoonflaky sea salt
DirectionsCoat an 8-inch-square baking dish with cooking spray.Microwave 2 tablespoons butter in a large microwave-safe bowl on High until melted, about 30 seconds. Stir in syrup, peanut butter and salt. Microwave on High until the mixture is runny, 30 to 45 seconds. (Alternatively, melt butter in a large saucepan over medium-low heat. Add syrup, peanut butter and salt. Stir to combine and cook until runny.)Stir the mixture, then add cereal and mix until combined. Transfer to the prepared baking dish and press into an even layer.Place chocolate in a medium bowl. Melt the remaining 4 tablespoons butter. Pour over the chocolate and let stand until it is softened, about 2 minutes. Whisk until smooth. If necessary, microwave in 10-second intervals, stirring in between, until the chocolate is completely melted. Pour over the cereal mixture and spread evenly. Drizzle caramel sauce in 4 straight lines across the chocolate. Drag a toothpick across the lines to create a zigzag pattern. Sprinkle with peanuts and flaky salt.Refrigerate until the topping is firm, about 1 hour. Cut into 16 squares.To make aheadRefrigerate for up to 2 days.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Coat an 8-inch-square baking dish with cooking spray.Microwave 2 tablespoons butter in a large microwave-safe bowl on High until melted, about 30 seconds. Stir in syrup, peanut butter and salt. Microwave on High until the mixture is runny, 30 to 45 seconds. (Alternatively, melt butter in a large saucepan over medium-low heat. Add syrup, peanut butter and salt. Stir to combine and cook until runny.)Stir the mixture, then add cereal and mix until combined. Transfer to the prepared baking dish and press into an even layer.Place chocolate in a medium bowl. Melt the remaining 4 tablespoons butter. Pour over the chocolate and let stand until it is softened, about 2 minutes. Whisk until smooth. If necessary, microwave in 10-second intervals, stirring in between, until the chocolate is completely melted. Pour over the cereal mixture and spread evenly. Drizzle caramel sauce in 4 straight lines across the chocolate. Drag a toothpick across the lines to create a zigzag pattern. Sprinkle with peanuts and flaky salt.Refrigerate until the topping is firm, about 1 hour. Cut into 16 squares.To make aheadRefrigerate for up to 2 days.
Coat an 8-inch-square baking dish with cooking spray.
Microwave 2 tablespoons butter in a large microwave-safe bowl on High until melted, about 30 seconds. Stir in syrup, peanut butter and salt. Microwave on High until the mixture is runny, 30 to 45 seconds. (Alternatively, melt butter in a large saucepan over medium-low heat. Add syrup, peanut butter and salt. Stir to combine and cook until runny.)
Stir the mixture, then add cereal and mix until combined. Transfer to the prepared baking dish and press into an even layer.
Place chocolate in a medium bowl. Melt the remaining 4 tablespoons butter. Pour over the chocolate and let stand until it is softened, about 2 minutes. Whisk until smooth. If necessary, microwave in 10-second intervals, stirring in between, until the chocolate is completely melted. Pour over the cereal mixture and spread evenly. Drizzle caramel sauce in 4 straight lines across the chocolate. Drag a toothpick across the lines to create a zigzag pattern. Sprinkle with peanuts and flaky salt.
Refrigerate until the topping is firm, about 1 hour. Cut into 16 squares.
To make ahead
Refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)237Calories13gFat25gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
