Honey Chex Chocolate Peanut Butter (Printable)
Crunchy honey Chex with peanut butter and chocolate topping—no baking needed.
# What's Needed:
→ Base
01 - 4 cups gluten-free Honey Chex cereal
02 - 1 cup creamy peanut butter
03 - 1/2 cup honey
04 - 1/4 cup unsalted butter
→ Chocolate Topping
05 - 1 cup semisweet chocolate chips (ensure gluten-free)
06 - 2 tablespoons creamy peanut butter
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large saucepan over medium-low heat, melt together the peanut butter, honey, and butter, stirring until smooth and combined. Remove from heat.
03 - Gently fold in the Honey Chex cereal until evenly coated.
04 - Press the mixture firmly and evenly into the prepared pan using a spatula or the back of a spoon.
05 - In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons peanut butter. Microwave in 30-second intervals, stirring until smooth and fully melted.
06 - Pour the chocolate mixture over the cereal base and spread evenly.
07 - Refrigerate for at least 1 hour, or until fully set.
08 - Lift out of the pan using the parchment paper and cut into bars.
# Tips for Success:
01 -
- They come together in fifteen frantic minutes when you remember you promised something for the bake sale tomorrow morning
- The honey creates this incredible sticky-sweet base that holds everything together without being cloying
02 -
- Press the cereal mixture into the pan with some force, or the bars will crumble apart when you try to cut them
- Let the chocolate layer cool slightly before pouring it on, or it will slide right off the warm cereal base
03 -
- These cut cleanest when chilled but taste best at room temperature, so slice them cold and let them sit for 10 minutes before serving
- Double the chocolate topping if you're someone who likes that ratio to lean heavily toward the chocolate side