Chocolate Peanut Butter Rice Crispy Bars

Such a long title for such a simple treat.  I am not sure where this recipe originated, but has been in my family longer than I have.  My auntie Helen was the creator and so I am forever indebted to her,  for these are a crowd pleaser no matter who indulges.  I have tweeked the chocolate topping a bit …. stepping it up with a combo of milk chocolate, semi-sweet chocolate and peanut butter chips (can use actual peanutbutter if lacking chips).



  • 6 C. Rice cereal
  • 1 C. Creamy peanut butter
  • 1 C. White granulated sugar
  • 1 C. Karo light syrup
  • 1 teaspoon vanilla


  • 1 C. each of milk chocolate, semi-sweet chocolate, and peanut butter chips (this quantity of chips makes a thick chocolate/pb layer – so adjust to your liking, I like the 1:1:1 ratio though)



1. Prepare 9 x 13  casserole dish.  Line with either parchment paper or tinfoil.  Let the lining overhand the edges so removal of bars is made easy.  Spray bottom of pan with cooking spray allowing the parchment paper to stay in place.

               Tip: Don’t use butter to line the pan in place of parchment or tinfoil.  This will put a     coating on the outside/bottom of bars that will feel and taste greasy/waxy.  It will also make the rice cereal tough and chewy

2. Mix white sugar and Karo light syrup in large pot and place over medium-high heat.

3. Bring to boil and let boil for 1 minute; stirring occasionaly with wooden spoon ( the mixture will turn from cloudy white to clear)

 4. After 1 minute remove from heat and stir in peanut butter and vanilla, stir until mixture is combined and smooth ( do quickly so it doesn’t cool too much)

5. Stir in the rice cereal (wooden spoon is useful here, sturdy)

6. Pour into prepared pan and let cool.  (can stick in fridge to speed cooling)


To make bars that are chewy and dense, take a sandwich bag or plastic wrap (doesn’t stick) and press down the mixture into the pan.  Press firmly.

Spray measuring cup with cooking spray before measuring Karo syrup.  Pours from cup with the greatest of ease.

Once the mixture is brought to a boil the remaining steps occur rather quickly.  I find it easiest if all my ingredients are measured out and ready to go before I even turn the stove on.  A litle mise en place, as the French would say. Oui, oui.



  1. Measure out and combine the 3 kinds of chips into a medium sized bowl. 
  2. Place bowl in microwave for 30 second intervals, stirring between each interval.  Continue until chips are melted.  (Pay close attention, they can burn easily!).  You can also set up a double boiler with a pan of simmering water.  Set the bowl on the pan, but don’t let the bottom of the bowl come in contact with the water. 
  3. Pour over cooled bars and smooth with spatula. 
  4. Let cool before cutting into bars.

Grab a glass of milk and indulge!

 * I’ll add pictures of the final product once I get my camera re-charged!

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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