Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Recipe from Southern Living

The microwave keeps preparation for these peanut butter-chocolate bar cookies short and simple.  Briefly bake the oatmeal crust in the oven, then top with the cereal and peanut butter-chocolate fillings and let cool for 45 minutes. 

Ingredients

  • 2 cups uncooked quick-cooking oats
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup butter, melted
  • 1 large egg
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 4 cups crisp rice cereal
  • 1 (12-oz.) package semisweet chocolate morsels
  • 1 (10-oz.) package peanut butter morsels
  • 1 cup chopped dry-roasted peanuts

Preparation

Hands On: 15 Minutes
Total: 1 Hour, 25 Minutes

  1. 1. Preheat oven to 350°. Combine first 5 ingredients in a medium bowl. Press firmly onto bottom of a lightly greased 15- x 10-inch jelly-roll pan. (Mixture will be thin.) Bake 12 minutes. Let cool on a wire rack 10 minutes.
  2. 2. Microwave corn syrup, sugar, and peanut butter in a large microwave-safe glass bowl at HIGH 2 minutes or until melted and smooth, stirring at 30-second intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.
  3. 3. Microwave chocolate and peanut butter morsels in a microwave-safe glass bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into bars.
  4. Note: We tested with Reese's Peanut Butter Chips and Rice Krispies cereal.
Dolores Vaccaro, Pueblo, Colorado,
April 2011