Chocolate–peanut butter squares

4
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
24
Difficulty
Easy
Old-school cereal rice treats get a tantalizing upgrade with the addition of popcorn, oat cereal, peanuts, peanut butter, and chocolate. Here, we line the pan with foil to create a sling which makes removing the bars from the pan a cinch. Natural peanut butter is made from ground peanuts, with or without added salt and can be found at most grocery stores. This peanut butter has a natural layer of oil on top. To redistribute the oil through the peanut butter, stir the peanut butter well or turn the unopened jar upside down and let it stand about a day, until the oil is no longer visible.

Ingredients

Plain microwave popped popcorn

3 cup(s)

Ready to eat crisp rice cereal

16 oz, ( about 2 cups)

Ready-to-eat fortified wholegrain cereal

2 cup(s), circle oats variety

Peanuts

2½ oz, (about 1/3 cup) chopped

Unsalted butter

1 Tbsp

Unsweetened baking chocolate square(s)

1 oz, chopped

Culver's Toppings Marshmallow Crème Topping

1 serving(s), (7 1/2 oz jar) or other brand

Smooth reduced fat peanut butter

¼ cup(s), creamy or chunky varieties

Unsweetened cocoa powder

3 Tbsp

Vanilla extract

1½ tsp

Instructions

  1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
  2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
  3. Put the butter and chocolate in a large nonstick skillet and set over low heat. Cook, stirring, until melted, 1 – 2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2 – 3 minutes.
  4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares. Yields 1 square per serving.