Chocolate Peanut Butter Fudge Bars
🍫🥜 An EASY, no-bake treat when you can’t decide between chocolate and peanut butter. They’re rich, fudgy, and packed with that classic chocolate + PB flavor combo! No oven required when all you want is a simple treat to satisfy your sweet tooth!
Servings: 12
Calories: 636cal
Equipment
Ingredients
Peanut Butter Base
- 2 cups white chocolate chips one 10.5 to 11.5-ounce bag (Guittard or Trader Joe's own brand both melt easier than Nestle)
- 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar)
- 1 cup crispy rice cereal (use certified gluten-free crispy rice cereal to keep GF if that's important to you)
Chocolate Fudge Top
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups creamy peanut butter
- 1 tablespoon unsalted butter
- 1 ½ cups crispy rice cereal
Instructions
Peanut Butter Base
- Line an 8-by-8-inch baking pan with aluminum foil if desired for easier cleanup, and spray with cooking spray or spray the pan with cooking spray; set aside.
- In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften. They will not be melted at this point.
- Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 30-60 seconds, or as necessary in your microwave. Stop to check and see if you can stir it smooth after every 30 second burst. Stir until mixture is smooth and combined.Melting Tip - White chocolate scorches easily so keep a careful eye on it and don't let it get too hot or it will seize and turn into a rock-like mass and you'll have to start over.
- Add 1 cup crispy rice cereal and stir to combine.
- Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
Chocolate Fudge Top
- In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel), add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
- Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
- Add 1 1/2 cups crisp rice cereal, and stir to combine.
- Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
- Freeze: Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving.
- If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
Notes
Storage: I store these bars in the fridge because they get a little too soft at room temp certain months of the year especially when the weather is warm. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 636cal | Carbohydrates: 45g | Protein: 16g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 260mg | Potassium: 521mg | Fiber: 4g | Sugar: 32g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 3mg
