For a quick snack for a crowd, try these easy peanut butter cereal bars topped with dark chocolate.
Note: Using semi-sweet chocolate chips makes this recipe super easy, but if you're a diehard dark chocolate fan you can further choco-fy this is recipe by splurging on 12 ounces of quality dark chocolate (70% cacao or higher) and chopping it into chocolate chip-sized pieces then following the instructions below. Peanut Butter Cap'n Crunch purists can omit the chocolate, if desired.
Peanut Butter Cap'n Crunch Squares
About This Recipe
|Active time:||20 minutes|
|Total time:||2 hours|
|Special equipment:||13 x 9 inch baking pan, 7 quart stockpot|
|This recipe appears in:||American Classics: Peanut Butter Cap'n Crunch Squares|
- 6 tablespoons unsalted butter, plus more for greasing the pan
- 1 (10 ounce) bag mini-marshmallows
- 1 (18 ounce) box Peanut Butter Cap'n Crunch
- 1 pinch Kosher salt
- 12 ounces semi-sweet chocolate chips, melted in a double boiler or microwave
Grease a 9- by 13- inch baking dish and set aside. Place butter in a large stockpot (I used a 7 quart one, you will need to fit the marshmallows and an entire box of cereal with room for stirring) and melt the butter over medium heat.
Add marshmallows, stirring frequently until marshmallows are completely melted and the butter is incorporated. Reduce heat to low. Quickly add the cereal, stirring until ingredients are fully incorporated. Transfer to the prepared baking dish. Spray a piece of waxed paper or parchment paper cooking spray and use it to gently press the cereal mixture into the pan and distribute it easily. Sprinkle with salt. Spread melted chocolate on top and let cool until set, about 1 1/2 hours. Slice and serve. Store leftovers in an airtight container for up to 3 days.