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.