No Bake Chocolate Peanut Butter Crunch Bars

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READY IN: 30mins
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Generously grease 13x9 baking pan or coat with nonstick spray.
  • In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
  • Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
  • Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
  • Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
  • Store in an air tight container for up to 1 week for freeze up to 1 month.
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