You know the old advice about never going grocery shopping hungry? As usual, I ignored it and these Chocolate Chex wound up in the basket. Turns out they’re a bit too sweet for breakfast, so I put them to use in a dessert – Chex Cereal Bars aka “Sunshine Morning Bars” from Baked Elements.
This book is fun because the recipes are based on the authors’ ten favorite ingredients, which in this case is Peanut butter. I’m still working my way through the chapters, but I’m off to a good start with the bars. They’re a twist on Scotcheroos, but with a little more doing on, and I’m looking forward to making them again.
- 6 cups Rice Chex (or use Chocolate Chex if that's what you have)
- 1 1/4 cups salted peanuts, coarsely chopped
- 1 cup firmly packed dark brown sugar
- 1 cup light corn syrup
- 1 cup smooth peanut butter (I used unsweetened to balance the Chocolate Chex)
- 1 tablespoon pure vanilla extract (I used a teaspoon)
- 1/2 teaspoon of salt (original recipe called for 1 1/2, but that seemed like too much)
- 6 ounces good-quality milk or dark chocolate, chopped
- Some Reese' Minis (optional)
- Line a 9x13 inch pan with nonstick foil.
- Place the cereal and peanuts in a large bowl and stir to combine.
- In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil and let boil for 1 minute. Remove from the heat and stir in the peanut butter, vanilla, and salt.
- Pour the sugar mixture over the cereal mixture (or add the cereal mixture to the peanut butter mixture, depending on what kind of bowl you prefer to clean), then stir well.
- Turn the mixture out into the prepared pan. Grease your hands (or use a piece of parchment paper) and press the mixture into the bottom of the pan, being careful not to crush the cereal. Let cool to room temperature.
- Melt the chocolate in a microwave or double boiler. Drizzle over bars, then sprinkle with Reese's minis. Let set.
- Lift from pan and cut into squares.