For the first time ever, the beloved Milk Bar Peanut Butter Crunch Pie is reimagined as a bar perfect for cookie swaps, holiday gatherings, or anytime you want to share something sweet.
Carefully crafted by the one and only Christina Tosi, this pie-turned-bar combines SKIPPY® Creamy Peanut Butter and toasted rice cereal, all topped with a sweet and salty chocolate-peanut coating. Make it at home and spread the joy with friends and family all year long!
Ingredients
16 bars
| 4 | cups crispy rice cereal |
| 1 | cup plus 1 tablespoon SKIPPY® Peanut Butter, divided |
| ⅓ | cup coconut oil |
| 2¼ | cups powdered sugar |
| 1 | teaspoon kosher salt |
| 2 | cups semi-sweet chocolate chips |
| Sprinkles for decoration, if desired |
Directions
Line an 8 x 8-inch baking pan with parchment paper.
In large skillet over medium heat, toast cereal 5 to 6 minutes, stirring, or until fragrant and dark golden brown. Let cool.
In large microwave-safe bowl, place 1 cup peanut butter and coconut oil. Microwave on HIGH in 30 second intervals until melted. Stir until smooth.
Stir in toasted cereal, powdered sugar and salt. Mix until well combined.
Transfer mixture to prepared pan, pressing down firmly.
In small, microwave-safe bowl place chocolate chips and remaining 1 tablespoon peanut butter. Microwave on HIGH in 30 second intervals until melted. Stir until smooth.
Spread over bars in pan. Decorate with sprinkles as desired. Chill 20 minutes. Cut into bars.
