Thanks to Pat Pflugh for sharing her recipe for her No-Bake Peanut Butter Caramel Bars.
Prep: 10 Mins | Total: 20 Mins
6 cups Rice Chex Cereal
1-1/4 Cups Roasted, Salted Peanuts, Chopped
1 Cup Brown Sugar
1 Cup Corn Syrup
1 Cup Creamy Peanut Butter
1 Tablespoon Pure Vanilla Extract
1 teaspoon Salt
6 oz Milk Chocolate Chips
Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set Aside.
In a 4-cup measuring cup, stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.
Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.
Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.
Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container.