These bars are great for the summertime because you don't need to turn on your oven. And, they come together super fast so you can be in and out of the kitchen with a plateful of candy in no time. They are pretty darn tasty to boot. Though, ever a fiddler, next time I will add 1 1/2 cups peanuts and substitute a 1/2 cup of dehydrated banana chips for a 1/2 cup of the rice cereal for a some intrigue. They are a bit too messy for me (though it hasn't stopped me from eating them), but everyone else who's tried them has given a very chocolaty thumbs up.
Adapted from Best Summer Weekends Cookbook
Makes about 24 squares
1/2 cup (120 grams) smooth peanut butter
1/3 cup (80 ml) light corn syrup
1/3 cup (80 ml) honey
1/2 cup (45 grams) cocoa powder, unsweetened or Dutch-processed
1/4 cup (55 grams) light brown sugar
3 cups (180 grams) miniature marshmallows
1 teaspoon pure vanilla extract
3 cups (80 grams) crisp rice cereal
1 cup (120 grams) peanuts
8 ounces (230 grams) semi sweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter
- Butter an 9 x 13 inch baking pan. Set aside.
- In a large saucepan combine the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar. Place over medium high heat and bring mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth. Remove from heat and stir in the vanilla extract, rice cereal, and peanuts.
- Press this mixture into the prepared pan and allow to set.
- In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
- Spread chocolate mixture over the squares and refrigerate until chocolate has set.
- Cut into squares with a sharp knife. Serve cold or at room temperature.