Back to another bar recipe for this week’s Baked Sunday Mornings project, and this one is so simple, I was able to throw it together on a weeknight after work.
The bars are good, in a lowbrow kind of way. They’re not fancy, but they were very popular at work. Chex cereal (I used wheat Chex) mixed with peanuts forms the bulk of the bars. It’s held together by a brown sugar syrup that’s mixed with smooth peanut butter, and then the whole thing is topped with milk chocolate.
I don’t like peanuts or peanut butter, but these remind me of a Reese’s Peanut Butter Cup. Which is marginally peanut butter, but not really because there’s so much sugar in there.
I was inexplicably low on milk chocolate, so I supplemented what I had with Valrhona Caramelia, also known as chocolate crack. May I put forward that this brilliant accident was quite fortunate? Because oh, man, the caramel in the chocolate was perfect with the brown sugar syrup in the bars.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Good Morning Sunshine Bars (Baked Elements, p. 22)