Yummy No-Bake Bars

The combination of peanut butter and chocolate makes this no-bake bar cookie recipe popular with kids and adults. Line the baking pan with foil for easy serving.



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Servings: 64
Yield: 64 bars
Prep Time: 25 mins
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Ingredients
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    1   cup 
    granulated sugar
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    1   cup 
    light-color corn syrup
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    2   cups 
    peanut butter
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    3   cups 
    crisp rice cereal
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    3   cups 
    cornflakes
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    3/4  cup 
    butter
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    4   cups 
    powdered sugar
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    2   4-serving-size packages 
    vanilla instant pudding and pie filling mix
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    1/4  cup 
    milk
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    1  12  ounce package 
    semisweet chocolate pieces
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    1/2  cup 
    butter

Directions
1.
Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
2.
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan.
3.
For pudding layer, in a medium saucepan, melt the 3/4 cup butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layer; set aside.
4.
For frosting, in a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. To serve, remove set mixture from pan by lifting foil. Place on a cutting board; cut into bars. Makes 64 bars.
Storage
  • Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
Nutrition information
Per Serving: cal. (kcal) 182, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 4, carb. (g) 25, fiber (g) 1, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0.59, sodium (mg) 133, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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