No-Bake Salty-Sweet Peanut Butter Bars
Photo: Shannon McCook
These bars are deliciously dense with a bit of crunch and, thanks to seven large bars of shredded wheat, they’re full of fiber. We top them off with a layer of peanut butter, melted dark chocolate, and a sprinkle of sea salt. They’re completely dairy-free, too! Click here to read more
ingredients: Add all to shopping list
4 Tbsp butter (we used Earth Balance Buttery Sticks to keep it vegan)
1 1/3 cups creamy peanut butter, divided
½ cup light corn syrup
1/3 cup brown sugar
7 large bars of Shredded Wheat, crumbled (about 4 cups)
1 tsp pure vanilla extract
1 cup dairy-free dark chocolate chips, melted
Coarse sea salt
1 1/3 cups creamy peanut butter, divided
½ cup light corn syrup
1/3 cup brown sugar
7 large bars of Shredded Wheat, crumbled (about 4 cups)
1 tsp pure vanilla extract
1 cup dairy-free dark chocolate chips, melted
Coarse sea salt
At a glance:
Servings: Makes 16 2-inch squares
Active Time: 15 min
Total Time: 2 hr 15 min
Key Tags:
directions:
1. Line and 8-inch pie pan or 8x8 baking pan with foil. Set aside. Melt butter in a large saucepan over medium heat. Add 1 cup peanut butter, 1/2 cup corn syrup, and 1/3 cup brown sugar. Stir to combine and cook until completely smooth. Stir in vanilla extract.
2. Add crumbled shredded wheat and mix until cereal is completely coated in peanut butter mixture. Pour into foil-lined pan and pat down with a spatula until level and smooth. Spread top with remaining 1/3 cup of peanut butter.
3. Melt chocolate in a double-boiler or in the microwave in 10-20 second intervals, stirring until completely melted. Be careful not to burn chocolate! Smooth over peanut butter layer, swirling if desired. Sprinkle with a pinch or two of coarse sea salt. Chill for about 2 hours. Cut into 2-inch squares and enjoy!
KITCHEN COUNTER:
Makes 16 2-inch squares.
