Yummy Babe Ruth Bars
Indulge in the perfect blend of sweet, salty, and crunchy with these irresistible Yummy Babe Ruth Bars! Inspired by the classic candy bar, this no-bake dessert features layers of creamy peanut butter, crispy rice cereal, and chunks of salted peanuts, all topped with a luscious duo of semi-sweet and milk chocolate. Ready in just 20 minutes of active prep time, these bars deliver a satisfying crunch and velvety smoothness in every bite, making them ideal for potlucks, holiday spreads, or an effortless treat to satisfy your sweet tooth. Impressively quick and easy, these homemade dessert bars also boast a nostalgic flair that will have everyone asking for the recipe. Perfect for peanut butter lovers and fans of sweet-and-salty snacks!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup salted peanuts, roughly chopped
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
Instructions
In a large saucepan, melt the unsalted butter over medium heat.
Stir in the granulated sugar and light corn syrup. Bring the mixture to a gentle boil, stirring frequently to ensure the sugar dissolves completely. Let it boil for 1 minute.
Reduce the heat to low and mix in the creamy peanut butter until the mixture is smooth and fully combined.
Remove the saucepan from heat and immediately fold in the crispy rice cereal and chopped salted peanuts. Mix gently but thoroughly until the cereal and peanuts are evenly coated with the peanut butter mixture.
Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later. Transfer the cereal mixture to the dish and press it down evenly and firmly using a spatula or your hands (lightly greased with cooking spray to prevent sticking).
In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk chocolate chips. Heat in 20–30 second intervals, stirring in between, until fully melted and smooth.
Pour the melted chocolate over the pressed cereal mixture in the baking dish. Use a spatula to spread the chocolate evenly over the top.
Allow the bars to cool at room temperature for about 30 minutes, then transfer the dish to the refrigerator for 1–2 hours, or until the chocolate is fully set.
Once set, use the parchment overhang to lift the bars out of the baking dish. Place them on a cutting board and slice into 24 bars or your desired size.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 31.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 17 mg | 1% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 138 mg | 3% | |
*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.
