Peanut Butter Crunch Bars
- 1 2/3 cups smooth unsweetened peanut butter (can be natural or organic)
- 2 cups Imperial Sugar Confectioners Powdered Sugar
- 1 cup crispy rice cereal
- 2 chocolate flavored melting wafers (10 oz each), dark or milk chocolate
- If peanut butter has oil on surface, pour extra oil in a cup as you may use it later. In a bowl combine peanut butter and powdered sugar.
- Mixture needs to be pliable and firm enough to hold its shape well. Peanut butter brands differ in consistency, but it is easy to bring to a firm pliable consistency by adding either a touch of peanut or vegetable oil or additional powdered sugar.
- Press mixture into a square using an 8 or 9-inch square pan lined with parchment paper. Turn out of pan onto cutting board and slice into 18 bars (3 rows of 6 bars).
- Place about 1 cup chocolate melting wafers in microwave safe bowl. Heat in 10 second increments until melted. Make certain it stays lukewarm and not warm/hot.
- Spread a few tablespoons chocolate coating on top of peanut butter bars and immediately sprinkle surface with crispy rice cereal. Repeat until all coated.
- Wait 20-30 minutes before proceeding. In areas where chocolate was covered thinly, peanut butter may pop through coating and create small peanut bubbles. If so, melt some chocolate and using a finger dot these areas to fully seal.
- Melt 2 cups of chocolate wafers either in microwave or over very low simmering water just until melted and lukewarm in temperature.
- Place a peanut butter crunch bar in melted chocolate and using a fork, lift out of chocolate. Place on plastic food film lined counter.
- Once chocolate coating has hardened lift plastic food film up from counter. (Instead of pulling peanut bars off from plastic.) This is a safe method to release bars and prevent breakage.
- If desired, peanut butter crunch bars can be dipped an additional time or drizzled with remaining chocolate for a thicker chocolate coating.
Imperial Sugar Insight
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