Recipe 12: Annalise's Yummy No Bake Bars
These remind me of Scotcharoos, but with a bonus layer. They're very tasty, and have become Adam's new favorite. They will undoubtedly be my "no bake" entry in the county fair this year.
ngredients:
1 cup granulated sugar
1 cup light corn syrup
2 cups creamy peanut butter
3 cups crispy rice cereal
3 cups cornflakes cereal
1 1/4 cups butter
4 cups powdered sugar
2 packages, 4 oz. size, instant vanilla pudding mix (not cook and serve)
1/4 cup milk
1 bag (12 oz) chocolate chips
You can use a 13x9 baking pan, but if you have a 15x10, they will be a little more manageable for serving sizes. The 13x9 makes them rather tall and thick. Still good, but big. :) Also, I find it helpful to have both cereals measured and mixed together in a large bowl ahead of time. The original recipe is from the Better Homes and Garden Ultimate Cookie Book, but I've tweaked it to make it easier and not so messy.
1. Line the pan with parchment or foil, extending the edges up and over the pan. Set aside
2. In large saucepan, combine sugar and corn syrup. Heat and stir until the edges of the mixture start to bubble. Heat and stir for one minute more after you see the bubbling. Remove from heat. Stir in peanut butter until melted. Pour mixture into the large bowl of cereal and stir until everything is coated. Press into the bottom of the pan.
3. For the pudding layer, melt 3/4 cup of the butter in a medium saucepan. Remove from heat, stir in powdered sugar, pudding mixes, and the milk. Once combined, spread and press this layer over the cereal layer already in the pan. Set aside.
4. For the frosting layer, heat the chocolate chips and the remaining 1/2 cup of butter over low heat. Stir continuously until smooth. Pour over pudding layer and spread until evenly applied. Cover and chill for 1 hour or until set. Lift from pan, cut into bars, and store in the refrigerator up to a week in an airtight container.
ngredients:
1 cup granulated sugar
1 cup light corn syrup
2 cups creamy peanut butter
3 cups crispy rice cereal
3 cups cornflakes cereal
1 1/4 cups butter
4 cups powdered sugar
2 packages, 4 oz. size, instant vanilla pudding mix (not cook and serve)
1/4 cup milk
1 bag (12 oz) chocolate chips
You can use a 13x9 baking pan, but if you have a 15x10, they will be a little more manageable for serving sizes. The 13x9 makes them rather tall and thick. Still good, but big. :) Also, I find it helpful to have both cereals measured and mixed together in a large bowl ahead of time. The original recipe is from the Better Homes and Garden Ultimate Cookie Book, but I've tweaked it to make it easier and not so messy.
1. Line the pan with parchment or foil, extending the edges up and over the pan. Set aside
2. In large saucepan, combine sugar and corn syrup. Heat and stir until the edges of the mixture start to bubble. Heat and stir for one minute more after you see the bubbling. Remove from heat. Stir in peanut butter until melted. Pour mixture into the large bowl of cereal and stir until everything is coated. Press into the bottom of the pan.
3. For the pudding layer, melt 3/4 cup of the butter in a medium saucepan. Remove from heat, stir in powdered sugar, pudding mixes, and the milk. Once combined, spread and press this layer over the cereal layer already in the pan. Set aside.
4. For the frosting layer, heat the chocolate chips and the remaining 1/2 cup of butter over low heat. Stir continuously until smooth. Pour over pudding layer and spread until evenly applied. Cover and chill for 1 hour or until set. Lift from pan, cut into bars, and store in the refrigerator up to a week in an airtight container.