Chocolate Peanut Butter Bars
My chocolate Peanut Butter Bars were originally meant as celebration: I wanted to mark the occasion with a special treat, when my granddaughter Musia was told she was no longer allergic to peanut butter. And since she has a sort of chocolate obsession, this was the ultimate gift.
To get to my Musia’s heart even faster, I threw some Rice Crispies into my Peanut Butter Chocolate Bars. We were buddies even before then, but afterwards… well, here I am, giving out all the secrets of my popularity with kids, big and small! (maybe the drop of rum included in each bar helped too?).
Chocolate and Peanut Butter
No Party without my Chocolate Peanut Butter Bars! I have them at my house almost at all times. Wait: They are gluten-free to boot! All you need to do is get the Crisp Rice Cereal that is clearly marked Gluten-Free. Because they keep so well (they freeze beautifully!), I would hate to see you divide the recipe. As always, use only the best chocolate! You can substitute almond or hazelnut butter, but whatever nut butter you use, read the ingredient list, and make sure it lists roasted nuts, not raw, so as not to lose that layer of flavor (roasted). After you add in the Rice Crispies, it will feel, for just a minute or two, like you are mixing mortar, but I assure you, my Peanut Butter Bars taste infinitely better!
Adult Version and Kiddies Version
Scroll down! You will find both variations. Grownups love both versions, but only one is suitable for kids (no booze for them)
Best Chocolate quality please!
- 1 cup agave syrup, light or dark, or honey
- 2 1/2 cups smooth peanut butter
- 2 tablespoons instant coffee powder, decaf OK, mixed with 1/4 cup warm water
- 1/2 cup rum, light or dark (liquor stores). Kids: skip the rum, and add 1 tablespoon vanilla extract
- 10 cups Rice Crispies (Attention Gluten-Free: Be sure to get the GF kind)
- 3 cups semisweet real chocolate chips
- 1/3 cup plant milk
- 3 tablespoons oil
- 2 tablespoons agave syrup or honey
Make the Mixture
Place the syrup or honey, peanut butter, coffee mixture and rum in a large pot, and heat on a low flame until the mixture is smooth (this will take about 5 minutes). Turn off the flame.
Let the mixture cool completely.
Add the Rice Crispies and combine thoroughly with your hands. It will be sticky: be patient.
Pour the mixture onto a large well-greased 1-inch deep cookie sheet. Pat the mixture very firmly and uniformly.To do this job most easily, cover the top with a sheet of plastic wrap, and press hard with a rolling pin. Make sure the mixture is very compact and uniformly 1 inch high.
Make the Topping
Melt the chocolate chips with the plant milk, oil and honey 2 minutes in the microwave or a little longer, or on a very low flame. Mix with a spoon until perfectly smooth.
let the mixture cool completely, and spread it evenly on top of the mixture (an offset spatula would be the best tool for this step).
Cool the pan for 1 hour, or a little longer to make sure the chocolate topping firms up completely. Cut into bars with a sharp knife, 1 inch wide and 2 inches long.
Store in the freezer in an air-tight container: it’s the best way to keep them super crisp
Makes about 50 to 60 bars.