Delicious Chewy Cookie Crunch Bars Recipe with Peanut Butter and Chocolate
This chewy cookie crunch bars recipe was discovered handwritten on an old piece of paper inside a thrift store cookbook. Among several faded and damaged recipes, this one stood out and survived intact. It features a perfect combination of peanut butter, chocolate chips, and crisped rice cereal – a delightful treat that’s hard to resist.
I have made these bars twice. The first time, I didn’t have a chocolate cake mix and used a yellow sugar-free cake mix instead. I baked it longer than usual, likely because of the sugar-free ingredients. Although tasty, the bars were a bit too sweet with the yellow cake mix. I highly recommend using a Devil’s Food chocolate cake mix for the best flavor – it truly makes a difference and will impress your taste buds.
While this recipe uses a cake mix as the base, you can also experiment with brownies or cookie dough as substitutes for a unique twist on the chewy cookie crunch bars.
Chewy Cookie Crunch Bars
Chewy Cookie Crunch Bars
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Ingredients
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1 Devil’s Food chocolate cake mix -
½ cup vegetable oil -
2 eggs -
8 oz white chocolate chips about 1 1/4 cups -
½ cup peanut butter -
½ cup sugar -
½ cup light corn syrup -
4 cups rice cereal -
8 oz semisweet chocolate chips
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, use a wooden spoon to mix together the chocolate cake mix, eggs, and vegetable oil until a thick dough forms, similar to cookie dough. Stir in the white chocolate chips. Press the dough evenly into a 13×9-inch baking pan and bake for 10 minutes. Remove from oven and let cool on a rack.
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In a medium saucepan over medium heat, melt together the light corn syrup, peanut butter, and sugar, stirring until smooth. Remove from heat and fold in the rice cereal until well coated.
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Microwave the semisweet chocolate chips until melted. Spread the melted chocolate evenly over the baked cake layer, working gently to avoid lifting the cake. Then, press the rice cereal mixture firmly over the chocolate layer. The cereal will stick as the chocolate cools.
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Allow the bars to cool completely before cutting into squares. Enjoy your chewy cookie crunch bars!
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The recipes on this blog are tested with a conventional gas oven and stovetop. Oven temperatures can vary, especially in older models, so using an oven thermometer is recommended for best results. If using toaster or countertop ovens, adjust cooking times accordingly, as heat distribution differs. For recipes using appliances like pressure cookers, air fryers, or slow cookers, links to the appliances used are provided within each recipe. Note that weight-based measurements yield the best results; using volume measurements like cups may affect the outcome.
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