Crispy Bars



  • My Rating: 0 Stars
  • Author:spotthedragon
  • Serves/Makes:6
  • Prep Time:30 Minutes



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  • 375 gr of chocolate chips
  • 6 tablespoons unsalted butter
  • 200 gr crispy rice cereal
  • 240 gr butter creamy peanut
  • 225g granulated sugar
  • 125 ml + 2 tablespoons heavy cream
  • 375 gr cream marshmallow
  • 1 1/2 cups of salted roasted peanuts, coarsely chopped
  • 400g of caramel sweets
  • 3 tablespoons light corn syrup


Mix 1 cup of chocolate chips with 1 tablespoon of butter in a bowl and place in microwave for 30 seconds until chocolate is melted and smooth.

Add half the amount of peanut butter and all crispy rice cereal chocolate mixture and stir until the peanut butter melts into chocolate and cereal is completely covered by the mixture chocolate.

Line a mold 7 × 11-inch aluminum foil and spraying the foil with nonstick cooking spray. Pour cereal mixture into the pan and smooth out the surface. Chill.

 In a medium saucepan, combine 4 tablespoons of butter, sugar, 1/4 cup heavy cream and 1 tablespoon light corn syrup. Place the pan over medium heat, stirring until the sugar melts. Bring to a boil and cook for five minutes, stirring occasionally.

After five minutes, remove from heat and add the marshmallow cream and 1/3 cup peanut butter. Stir until everything is well mixed and spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle over the nougat and press gently to incorporate them into the top of the nougat. Refrigerate the new plate while you prepare the caramel.

Place the unwrapped candy caramel in a microwave bowl -ondes with 2 tablespoons heavy cream and 1 tablespoon butter, stirring after every 30-40 seconds, until melted and smooth.

Pour the caramel over the nougat layer and well smooth the surface. Refrigerate the pan for about 30 minutes.

To put the last layer of chocolate remaining 4 tablespoons of peanut butter and 2 tablespoons of corn syrup in a bowl and place in microwave 30 seconds until everything is melted. Add 1/4 cup of cream and whisk until your mixture is smooth and shiny.

Pour the chocolate over the second layer and smooth. Refrigerate for 30-45 minutes.

Use a large, sharp knife to cut small squares and serve.

These beauties will soften if left at warm temperatures for too long, then store them in an airtight container in the refrigerator. They should stay 2 weeks, if you can resist eating them as long. Have fun!