Peanut butter and chocolate come together in sweet and crunchy no-bake bars that keep the kitchen cool.
What You’ll Need:
1 cup light corn syrup
1 cup sugar
1 1/4 cups peanut butter
6 cups Cheerios™ cereal
1, 12-ounce bag semisweet chocolate chips (approximately 2 cups)
What to Do:
Lightly butter 13 x 9-inch pan. In 4- to 5-quart Dutch oven, heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter; stir until smooth. Add cereal; mix well. Immediately press in buttered pan.
TIP: For easy removal of bars, line pan with foil and then grease the foil. When chocolate is set, use a spatula to lift entire recipe from pan. Cut into bars.
In 2-quart saucepan over low heat, melt chocolate chips with remaining 1/4 cup peanut butter, stirring constantly. Spread evenly over bars. Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set. For bars, cut into 9 rows by 4 rows.
This recipe has been published in partnership with General Mills Cereal.