This Chocolate-Peanut-Butter-Caramel Cereal Bars recipe is a decadent and chewy recipe, which is made with puffed-rice cereal and a rich chocolate topping. It’s the ultimate no-bake dessert, ready in about 2 hours and 30 minutes, including chilling time.
Chocolate-Peanut-Butter-Caramel Cereal Bars Ingredients
- 8 tablespoons unsalted butter, divided, plus more for pan
- 1 bag (10 ounces) mini marshmallows
- Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
- 4 cups puffed-rice cereal
- ¾ cup sugar
- ⅓ cup heavy cream
- ¾ cup creamy peanut butter
- 3 ounces bittersweet chocolate, chopped (⅔ cup)
How To Make Chocolate-Peanut-Butter-Caramel Cereal Bars
- Prepare the pan and cereal base: Brush a 9-inch square baking pan with butter and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large pot, melt 3 tablespoons of butter over medium heat. Add the marshmallows and a pinch of salt, stirring until completely melted. Remove from the heat, stir in the cereal, and press the mixture firmly into the prepared pan in an even layer. Let it cool for 15 minutes.
- Make the caramel: In a small saucepan, combine the sugar and 3 tablespoons of water. Cover and cook over medium heat, swirling the pan occasionally, until the sugar dissolves. Uncover and continue to cook, undisturbed, for about 3 more minutes, until the mixture turns a beautiful amber color.
- Create the peanut butter layer: Remove the caramel from the heat and carefully stir in the heavy cream and 2 tablespoons of butter (the mixture will bubble up). Stir until smooth. Let this cool completely for about 1 hour, then whisk in the peanut butter. Spread this mixture evenly over the cooled cereal crust and refrigerate for 30 minutes until firm.
- Add the chocolate topping and chill: Melt the chopped chocolate and the remaining 3 tablespoons of butter in a heatproof bowl set over a pan of simmering water, stirring until smooth. Spread this evenly over the chilled peanut butter caramel layer. Let it stand for 5 minutes, then sprinkle with flaky sea salt.
- Set and serve: Refrigerate the bars for at least 30 minutes, or until the chocolate is completely set. Use the parchment paper overhangs to lift the bars from the pan, then use a serrated knife to cut them into squares.
Recipe Tips
- How to prevent the caramel from burning? Once the sugar has dissolved and you uncover the pan, do not stir it. Let it cook undisturbed and watch the color closely. As soon as it reaches a nice amber color, remove it from the heat immediately.
- Can I use a different kind of cereal? Yes, you could experiment with other cereals like corn flakes or Chex, but the light, crispy texture of puffed-rice cereal is classic for this type of bar.
- Can I use crunchy peanut butter? Absolutely. Crunchy peanut butter will add an extra layer of texture to the caramel layer.
- How to get clean cuts? For the neatest squares, let the bars sit at room temperature for about 10 minutes before slicing. You can also run a large, sharp knife under hot water and wipe it dry before each cut to slice through the chocolate layer cleanly.
What To Serve With These Cereal Bars
These rich and decadent bars are a perfect treat all on their own.
- A tall glass of cold milk
- A cup of hot coffee or tea
- A scoop of vanilla bean ice cream
How To Store Cereal Bars
- Refrigerate: Store the bars in an airtight container in the refrigerator, with pieces of parchment paper between the layers to prevent sticking. They will keep for up to 3 days.
Cereal Bars Nutrition Facts
- Serving Size: 1 bar
- Calories: 280 kcal
- Fat: 16g
- Carbohydrates: 32g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a double boiler to melt the chocolate?
No. You can melt the chocolate and butter in the microwave. Place them in a microwave-safe bowl and heat in 20-second intervals, stirring in between, until smooth.
Can I make these gluten-free?
Yes. To make these bars gluten-free, simply ensure you are using a certified gluten-free puffed-rice cereal.
My caramel layer is too soft and gooey. What happened?
This usually means the sugar and water mixture was not cooked long enough to reach the proper “amber” stage, or the finished caramel did not cool completely before you mixed in the peanut butter.
Try More Recipes:
- Soft and Chewy Chocolate Chip Cookies Recipe
- One-Bowl Chocolate Cake With Chocolate Frosting Recipe
- Fudgy Chocolate Brownies with Green Sprinkles Recipe
Chocolate-Peanut-Butter-Caramel Cereal Bars Recipe
Description
A decadent no-bake treat with four irresistible layers: a crispy cereal base, a chewy peanut butter caramel, a rich chocolate topping, and a sprinkle of flaky sea salt.
Ingredients
Instructions
- Make the base: Melt 3 tbsp butter and the marshmallows. Stir in the cereal and press into a lined 9-inch square pan. Cool for 15 mins.
- Make the caramel: Cook sugar and 3 tbsp water until it turns an amber color. Off the heat, stir in cream and 2 tbsp butter. Cool completely (about 1 hour).
- Make the peanut butter layer: Whisk peanut butter into the cooled caramel. Spread over the cereal base and refrigerate for 30 mins.
- Make the topping: Melt chocolate with the remaining 3 tbsp butter. Spread over the caramel layer.
- Let it stand for 5 mins, sprinkle with sea salt, then refrigerate for at least 30 mins until set.
- Lift from the pan and cut into squares.
Notes
- Lining the pan with a parchment paper “sling” is the key to removing the bars easily for clean cutting.
- Be very careful when adding the cream and butter to the hot caramel, as it will bubble up violently.
- Let the chocolate topping set for a few minutes before sprinkling with salt so the salt doesn’t sink in.
- A store-bought caramel can be used as a shortcut for the homemade version.
Chocolate-Peanut-Butter-Caramel Cereal Bars Recipe