My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. —Sherri Melotik, Oak Creek, Wisconsin
Chocolate Peanut Butter Crunch Bars Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
3 cups miniature pretzels, coarsely chopped
1 package (10 ounces) miniature marshmallows
3 cups Rice Krispies
1/2 cup light corn syrup, divided
10 tablespoons butter, divided
3/4 cup peanut butter chips
1 cup semisweet chocolate chips
1/4 cup dry roasted peanuts, chopped
Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan.
In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer.
In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top.
Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.