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BOO! Chocolate Peanut Butter Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 73 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 55 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

BOO! Chocolate Peanut Butter Bars are a fun and festive no-bake treat perfect for Halloween. Combining crunchy corn flakes and brown rice krispies with smooth peanut butter and a sweet honey-maple syrup glaze, these bars are topped with creamy melted chocolate and decorated with spooky white chocolate ghost shapes and candy eyes. They’re easy to make, require minimal baking skills, and are ideal for parties or as a seasonal snack.

Ingredients

Scale

For the Base

  • 3/4 cup honey
  • 1/4 cup maple syrup
  • 1 1/4 cups creamy peanut butter (divided)
  • 3 cups corn flakes cereal
  • 2 cups brown rice krispies

For the Topping

  • 8-12 ounces semi-sweet or dark chocolate, melted
  • 6 ounces white chocolate, melted
  • Candy eyes and black sprinkles, for decorating

Instructions

  1. Prepare the Pan: Line a 9×13 inch baking dish with parchment paper to prevent sticking and make it easy to remove the bars once set.
  2. Mix the Dry Ingredients: In a large bowl, combine the corn flakes, brown rice krispies, and 1 cup of creamy peanut butter. Stir gently to distribute the peanut butter evenly among the cereals.
  3. Make the Syrup: In a small pot over medium heat, combine the honey and maple syrup. Bring the mixture to a boil, then cook for 2 minutes to thicken slightly. Remove from heat immediately to avoid burning.
  4. Combine Syrup with Cereal Mix: Pour the hot honey-maple syrup over the cereal and peanut butter mixture. Stir well to coat all the cereal evenly with the syrup.
  5. Press into Pan and Chill: Spread the sticky mixture into the prepared pan, pressing down firmly to compact it. Place the pan in the refrigerator for 15 minutes to set and firm up.
  6. Melt Chocolate Topping: In a microwave-safe bowl, melt together the semi-sweet or dark chocolate with 1/4 cup of peanut butter in short bursts, stirring until smooth and creamy.
  7. Spread Chocolate Layer: Remove the pan from the fridge and spread the melted chocolate and peanut butter mixture evenly over the cereal base.
  8. Create White Chocolate Ghosts: Melt the white chocolate separately. Spoon small dollops (1 teaspoon for small ghosts, 1 tablespoon for large ghosts) spaced about 1 inch apart over the chocolate layer. Use a wooden skewer or the end of a skinny spoon to drag the white chocolate, forming ghost-like shapes with irregular edges for a fun, imperfect look.
  9. Decorate: Place two mini candy eyes on each ghost. Optionally, add black sprinkles for extra spookiness.
  10. Chill and Serve: Return the pan to the fridge for about 15 minutes to allow the chocolate to fully set. Once firm, cut around each ghost to create irregularly shaped bars and store in the fridge until ready to serve. Enjoy your spooky treats!

Notes

  • For best results, use creamy peanut butter for easy mixing and smooth texture.
  • If you prefer a sweeter topping, increase the amount of semi-sweet chocolate up to 12 ounces.
  • The irregular ghost shapes add to the spooky appeal, so don’t worry about perfection.
  • Keep the bars refrigerated to prevent melting and ensure they stay firm.
  • You can substitute candy eyes with small chocolate chips or edible markers if preferred.

Nutrition

  • Serving Size: 1 bar (approx. 1/24th of recipe)
  • Calories: 180
  • Sugar: 14g
  • Sodium: 80mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/boo-chocolate-peanut-butter-bars-recipe/