An easy captivating bar cookie combining peanut butter, white and dark chocolate, and Rice Krispies is easy to make and requires no baking. I made these cookies with my granddaughter, and they quickly disappeared! Now they are a perennial addition to the copious amounts of Christmas cookies I bake each year. I think I’ll have to match two or three batches to keep up with the demand!
- 10 tablespoons unsalted butter, melted Cabot Creamery
- 1 ¼ cups creamy peanut butter
- Pinch of kosher salt
- 1 ½ cups crisp rice cereal, Rice Krispies
- 1 ¾ cups powdered sugar, Domino’s Sugar
- 1 cup 60% cacao bittersweet chocolate chips, Ghirardelli chocolate
- 6 teaspoons refined coconut oil, divided
- ½ cup white chocolate chips, Gheradelli chocolate
- ½ cup roasted, salted peanuts, roughly chopped
- Step 1
- Line an 8-inch square baking pan with parchment paper, allowing 4 inches to extend over sides. Whisk together melted butter, peanut butter, and salt in a large bowl. Carefully stir in cereal and powdered sugar until well blended, taking care not to crush cereal. Scatter clumps of cereal mixture in prepared pan, and use a sheet of parchment paper to smooth and flatten mixture into an even layer.
- Step 2
- Melt bittersweet chocolate chips according to package directions, and stir in 4 teaspoons of the oil until thoroughly combined. Pour bittersweet chocolate over cereal mixture, spreading chocolate evenly over top. Melt white chocolate according to package directions, and stir in remaining 2 teaspoons of oil until thoroughly combined. Spoon large dollops of white chocolate on top of bittersweet chocolate layer. Use a wooden pick to make a swirl pattern in white and bittersweet chocolates, blending slightly. Sprinkle top with chopped peanuts.
- Step 3
- Refrigerate until set and sliceable, about 2 hours. Cut into 16 squares. Store cookies in refrigerator in an airtight container until ready to serve.
These look so delicious, Elaine! So many possibilities here, but what you’ve used looks pretty perfect.
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