Cookies and Cream Peanut Butter Chewy Bars
Equipment
- 1 9x9 inch baking pan
- 2 Mixing bowl
- 1 microwave-safe bowl
- 1 Spatula
- 1 Wooden spoon
- 1 parchment paper sheet
- 1 Knife
Ingredients
- 3 cup crispy rice cereal
- 18 chocolate sandwich cookies roughly chopped
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup white chocolate chips
- 1/4 cup mini chocolate chips
Instructions
- Line a 9x9-inch pan with parchment paper, leaving overhang for easy lifting.
- In a large bowl combine crispy rice cereal and chopped chocolate sandwich cookies.
- In a microwave-safe bowl add peanut butter, honey, and butter, then microwave in 20–30 second bursts stirring between until smooth and melted.
- Stir vanilla extract and sea salt into the warm peanut butter mixture.
- Pour the peanut butter mixture over the cereal and cookies, then fold with a spatula until evenly coated.
- Let the mixture cool 2–3 minutes, then fold in white chocolate chips and mini chocolate chips.
- Transfer the mixture to the prepared pan and press firmly and evenly with a parchment-lined spatula or your hands.
- Refrigerate until set for about 1 hour.
- Lift the slab out using parchment, place on a board, and cut into 16 bars.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
For cleaner cuts, warm the knife under hot water and wipe between slices; pressing the mixture firmly prevents crumble, and slightly damp hands help it stick less while pressing. Swap creamy peanut butter for crunchy if you like added texture, or use almond or sunflower butter for a peanut-free option. If your mixture seems dry, add 1–2 tablespoons of warm honey; if too loose, mix in a small handful of extra cereal. For a stronger cookies-and-cream vibe, reserve some cookie crumbs to sprinkle on top before chilling.
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