Honey Chex Chocolate Peanut Butter Bars (Printable Version)
Crunchy Chex cereal bars with honey, peanut butter, and chocolate topping. No oven needed!
# What You Need:
→ Base
01 - 4 cups gluten-free Honey Chex cereal
02 - 1 cup creamy peanut butter
03 - 1/2 cup honey
04 - 1/4 cup unsalted butter
→ Chocolate Topping
05 - 1 cup semisweet chocolate chips (ensure gluten-free)
06 - 2 tablespoons creamy peanut butter
# How To Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal of bars later.
02 - In a large saucepan over medium-low heat, melt together the peanut butter, honey, and butter, stirring until smooth and combined. Remove from heat.
03 - Gently fold in the Honey Chex cereal until evenly coated with the peanut butter mixture.
04 - Press the mixture firmly and evenly into the prepared pan using a spatula or the back of a spoon.
05 - In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons peanut butter. Microwave in 30-second intervals, stirring until smooth and fully melted.
06 - Pour the chocolate mixture over the cereal base and spread evenly to cover the entire surface.
07 - Refrigerate for at least 1 hour, or until fully set and firm.
08 - Lift out of the pan using the parchment paper overhang and cut into 16 equal bars.
# Expert Suggestions:
01 -
- You probably have everything in your pantry right now, making it perfect for emergency dessert situations
- The texture contrast between crispy cereal and smooth chocolate is absolutely addictive
- No oven means you can make these even in summer when turning on the heat feels like a punishment
02 -
- Press the cereal base firmly, I learned the hard way that loose bars fall apart when you try to lift them
- The chocolate layer seems thin but do not be tempted to double it, it makes the bars too hard to cut cleanly
03 -
- Warm your knife under hot water between cuts for perfectly clean slices
- Let the bars sit at room temperature for 5 minutes before cutting if the chocolate is too hard