These chocolate-peanut butter bon bon bars are irresistible. A crunchy base with a rich and creamy chocolate top layer. Every bite is as dreamy as the first one.
The original recipe is from www.yourcupofcake.com, A wonderful and delicious recipe, though I needed to make some changes.
Peanut butter and chocolate…need I say more?
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will receive a commission if you click through and make a purchase. Read our full affiliate disclosure here.
I only wish I had my husband’s metabolism and I could eat the whole pan!! I’m not kidding; these are that good. It might be good to know that these chocolate peanut butter bars are freezer friendly too.
The result reminded me of one of our most treasured recipes, Chocolate Peanut Butter Bon Bons. I think you are going to love this tasty treat.
Before we start, here’s a tip: Do not substitute crunchy peanut butter for smooth in this recipe; it will not turn out the same. I tried it, but the results were not great.
*Some of the preparation is in the microwave – please use microwavable cookware.
Chocolate-Peanut Butter Bon Bon Bars Serves 12-24 (depending on the size of squares you cut)
1st Layer:
3 -3/4 cups Crispy rice cereal – I used gluten-free.
1 -1/4 cups marshmallows – gluten-free if needed.
2 -1/2 Tbsp butter – non-dairy substitute if needed.
1/3 cup plus 2 tbsp of smooth peanut butter.
3/4 tsp vanilla extract
2nd Layer:
1 cup butter – non-dairy substitute if needed.
1 cup smooth peanut butter.
1 tsp vanilla extract
2 -3/4 cup powdered sugar; use up to 3 cups if needed.
1 -1/4 cup mini chocolate peanut butter cup candies (check company for listed gluten-free ingredients) will need to substitute for dairy-free.
3rd Layer:
3 -3/4 cups Crispy rice cereal – gluten-free if needed.
1 -1/4 cups marshmallows – gluten-free if needed.
2 -1/2 tbsp butter – non-dairy substitute if needed.
1/3 cup plus 2 tbsp of smooth peanut butter.
3/4 tsp vanilla extract
4th Layer:
1 cup plus 2 tbsp of smooth peanut butter.
2 cups semi-sweet chocolate chips. Allergy-friendly if needed.
Directions:
Grease the bottom and sides of a 9″x13″ baking pan with butter.
1st Layer:
Put 3 -3/4 cups of cereal in a small bowl.
Add marshmallows, butter, peanut butter, and vanilla in a large bowl. Melt in the microwave for about 45 seconds. Stir. Microwave a few more seconds if needed and stir again. Do this until the mixture is smooth (don’t overcook); add cereal from the small bowl. Mix well. Press firmly in the bottom of the prepared pan.
2nd Layer:
Measure powdered sugar and set aside. On the stovetop or microwave, melt butter and peanut butter until smooth. Remove from heat and stir in powdered sugar and vanilla. Stir until smooth. Spread over 1st layer. Top with rows of mini peanut butter cups, and push down gently, so they sit in the mixture a bit.
Place pan in refrigerator or freezer for a few minutes to let the 2nd layer set.
3rd Layer:
This layer is prepared exactly like the first layer. Spread over mini peanut butter cups. Cover the entire layer and press firmly but don’t squish the peanut butter cups : )
4th Layer:
On the stovetop, in a small saucepan, melt peanut butter and chocolate chips. Stir until creamy. Remove from heat and let cool for a couple of minutes. Pour over 3rd layer. Return to freezer or refrigerator until firm.
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