From: Half Baked Harvest
The easiest dessert bar, and perfect for the holidays. Double up though, these bars are a hit!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 24 bars
See more at Half Baked Harvest
The easiest dessert bar, and perfect for the holidays. Double up though, these bars are a hit!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 24 bars
Ingredients
- 2 cups Corn Chex
- 2 cups Rice Chex
- 2 cups bite size pretzels
- 1/2 cup mixed nuts
- 4 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup honey
- 3-4 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional)
Instructions
- Preheat oven to 325° F. Line a 9x13 inch baking pan with parchment paper.
- On a rimmed baking sheet, combine the butter and vanilla. Add the Chex cereals, pretzels, and nuts. Sprinkle over the sugar and cinnamon, then toss well to coat. Spread the mix in an even layer. Bake 15 minutes, tossing halfway through, until toasted.
- Meanwhile, melt together the honey and peanut butter in a large pot over low heat, until melted smooth, about 5 minutes, stirring often. Remove from the heat. Stir in the toasted Chex mix, tossing to combine. Spread the mix out into the prepared pan. Alternately, you can spoon the mixture evenly among 24 cupcake molds lined with cupcake liners.
- Melt the chocolate and coconut oil together in the microwave until melted. Pour the melted chocolate over the bars, spreading in an even layer. Chill 1 hour, until set. Top with salt, if desired. Let the bars sit at room temp 15-20 minutes before cutting, then cut into bars. Keep in the fridge until ready to serve.
See more at Half Baked Harvest
