2 C. Sugar
1 Bottle Corn Syrup (16oz)
1 Jar Peanut Butter (16-18oz)
12 C. Crispy Rice Cereal (Malt-0-Meal brand is gluten-free)
1 bag of Dairy-Free chocolate chips for a rich layer of chocolate on the tþp. Use slightly less for a thinner layer
1. Oil a 10×15 pan I like this non-toxic one from CasaWare that my mom gifted me years ago:
2. In a large saucepan, combine sugar and corn syrup over medium heat. Stir until the sugar dissolves,
3. Quickly take it off the heat and mix in peanut butter. I love that you don’t need to measure this sticky deliciousness, just scoop it all in,
4. Once it’s all combined add in the crispy rice cereal until it’s well coated.
5. Next push the mixture into the oiled pan. The firmer you pack it in the better your bars will stay together.
6. Melt Chocolate over a double boiler and pour it over the bars and spread it evenly with a rubber scraper
7. To help the chocolate set put the pan in the fridge to cool for 30-45 minutes. Set a timer, because if they stay in too long the bars will get hard.
Ingredients
Method
- Oil a 10×15 pan I like this non-toxic one from CasaWare that my mom gifted me years ago:
- In a large saucepan, combine sugar and corn syrup over medium heat. Stir until the sugar dissolves,
- Quickly take it off the heat and mix in peanut butter. I love that you don’t need to measure this sticky deliciousness, just scoop it all in,
- Once it’s all combined add in the crispy rice cereal until it’s well coated.
- Next push the mixture into the oiled pan. The firmer you pack it in the better your bars will stay together.
- Melt Chocolate over a double boiler and pour it over the bars and spread it evenly with a rubber scraper
- To help the chocolate set put the pan in the fridge to cool for 30-45 minutes. Set a timer, because if they stay in too long the bars will get hard.
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