Creamy, crunchy, rich, salty, and sweet all at the same time—these no-bake, chocolate-peanut butter bars are everything. Crisp crushed Bugles (one of our staffs’ junk food favorites) make for an fun and amazingly delicious twist on a typical crumb crust. They lend the perfect hit of salty, crispy, buttery goodness in the base of this cookie bar, and topping the assembled bars with a another handful of the the whole chips is a playful touch that lets folks know what’s in store when they bite into this salty-sweet situation. These decadent cookie bars were a huge hit in the test kitchen, and recipe developer Ivy Odom notes that they would be “perfect for tailgates, school parties, or for eating in front of the TV, with wine and the rest of the bag of Bugles, after a long day at work.”
1 1/2 cups, plus 2 Tbsp. finely crushed crispy corn snacks (such as Bugles), divided
3 tablespoons (1 1/2 oz.) unsalted butter, melted
1 cup creamy peanut butter
1/2 cup graham cracker crumbs
1/4 cup powdered sugar
12 ounces bittersweet chocolate baking bar, finely chopped
1/2 cup heavy cream
2/3 cup crispy corn snacks (such as Bugles)
How to Make It
Place 1 1/2 cups of the crushed corn snacks in a medium bowl. Drizzle with melted butter, and stir until mixture resembles coarse, wet sand. Press mixture firmly into bottom of an 8-inch square glass or metal baking dish. Freeze until set, about 30 minutes.
Stir together peanut butter, graham cracker crumbs, and powdered sugar in a medium bowl until well combined. Spread mixture evenly on frozen crust. Freeze 10 minutes.
Meanwhile, combine chocolate and cream in a medium saucepan. Cook over medium-low, stirring often, until chocolate is melted and mixture is smooth. Pour evenly over peanut butter mixture. Sprinkle remaining 2 tablespoons crushed corn snacks on chocolate mixture, and top evenly with whole corn snacks. Freeze until chocolate mixture is set, about 15 minutes.
Transfer to refrigerator, and chill until ready to serve. Cut into 16 (2-inch) squares. Store bars in an airtight container at room temperature up to 2 days.
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