No Bake Peanut Butter Crunch Bars

  • 2 c. creamy peanut butter, divided
  • 1/2 c. honey
  • 1/2 c. maple syrup
  • 1 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1 tablespoon vanilla extract
  • 6 cups crispy rice cereal
  • 1 1/2 heaping cups semi-sweet chocolate chips, melted
  • 2 T. butter

In a large microwave-safe bowl, combine 1 3/4 cup of peanut butter, honey, maple syrup & sugars, and heat on high power for 1 minute to melt. Carefully mix to combine and return the bowl to the microwave and heat for another minute on high power.

Stir in the vanilla extract and the crispy rice cereal.

Turn the mixture out into a 9x13-inch baking pan that's been sprayed with cooking spray, packing it down somewhat firmly with a spatula and smoothing the top; set the pan aside.

In a large glass measuring cup, combine the chocolate chips & butter, and heat on high power for 1 minute to melt. Carefully mix to combine and return the bowl to the microwave and heat in 10 to 15-second bursts until the chocolate can be stirred smooth.

Pour the chocolate over cereal layer. Smooth the top lightly with a spatula or knife; set the pan aside.

Add the remaining 1/4 cup of peanut butter to a small microwave-safe bowl and heat in the microwave to melt, about 30 seconds. Stir the peanut butter smooth.

To create the marbled pattern, drizzle the peanut butter over the chocolate in wide, evenly spaced, parallel lines, each spanning the width of the pan. Rotate the pan 90-degrees. With a butter knife, starting at the top of the pan, "draw" evenly spaced lines through the peanut butter to create the marbling effect.

Cover the pan and place it in the refrigerator to set up for at least 2 to 3 hours, or overnight, or until chocolate is completely set before slicing, and serving.

  • Yields: 24 servings
  • Preparation Time: 20 minutes, plus chilling time
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