Peanut Butter Fudge Krispies Bars
Indulge in the ultimate sweet treat with these irresistible Peanut Butter Fudge Krispies Bars! Featuring a dreamy combination of creamy peanut butter, crispy rice cereal, and a luscious layer of velvety chocolate fudge, these no-bake bars are the perfect blend of texture and flavor. Ready in just 20 minutes, they’re a quick and easy dessert that’s perfect for after-school snacks, potlucks, or satisfying your sweet tooth. The sprinkle of sea salt over the chocolate topping adds a mouthwatering balance to the sweetness, making each bite utterly addictive. With simple ingredients and a fuss-free process, this recipe is a must-try for peanut butter lovers looking for a decadent yet simple treat.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 cup Smooth peanut butter
- 3 tablespoons Light brown sugar
- 1 teaspoon Vanilla extract
- 3 cups Crispy rice cereal
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Heavy cream
- 0.25 teaspoons Sea salt (optional, for garnish)
Instructions
Line an 8x8-inch baking pan with parchment paper or aluminum foil, leaving overhang on the sides for easy removal. Lightly grease it with non-stick spray or butter.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the peanut butter and light brown sugar, and continue stirring until the mixture is smooth and just begins to bubble.
Remove the saucepan from heat and stir in the vanilla extract. Immediately fold in the crispy rice cereal, ensuring all the cereal is evenly coated with the peanut butter mixture.
Press the mixture firmly into the prepared baking pan with a spatula or your hands to create an even layer. Set it aside to cool slightly while preparing the chocolate topping.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 15-20 second intervals in the microwave, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat.
Pour the melted chocolate over the peanut butter layer in the pan, spreading it evenly with a spatula. If desired, sprinkle a small amount of sea salt on top for added flavor contrast.
Refrigerate the pan for at least 2 hours, or until the bars are set and firm.
Once set, remove the bars from the pan using the parchment paper overhang. Transfer them to a cutting board and cut into 16 squares.
Enjoy immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.3 g | 295% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 555.9 g | 202% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 192.8 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
