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Chocolate Peanut Butter Crunch Bars

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    3 dozen

Ingredients

  • 3 cups miniature pretzels, coarsely chopped
  • 10 tablespoons butter, divided
  • 1 package (10 ounces) miniature marshmallows
  • 3 cups Rice Krispies
  • 1/2 cup light corn syrup, divided
  • 3/4 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/4 cup dry roasted peanuts, chopped

Directions

  • 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.
Nutrition Facts
1 bar: 136 calories, 6g fat (3g saturated fat), 8mg cholesterol, 124mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 2g protein.
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