Chocolate Ribbon Bars

Made This Recipe? Add Your Photo

Total Time
25mins
Prep
20 mins
Cook
5 mins

I found this yummy, no-cook recipe in a Taste of Home magazine. I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars! Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
  2. In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
  3. Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
  4. Chill before cutting.