My Peanut Butter Bars were meant as celebration:
I wanted to mark the occasion with a special treat, when my granddaughter Musia was told she was no longer allergic to peanut butter. And since she has a sort of chocolate obsession, this was the ultimate gift.
To get to my Musia’s heart even faster, I threw some Rice Crispies into my Peanut Butter Chocolate Bars. We were buddies even before then, but afterwards… well, here I am, giving out all the secrets of my popularity with kids, big and small! (maybe the drop of rum included in each bar helps too?).
There is no party without my Chocolate Peanut Butter Bars at my house.
They are gluten-free to boot! All you need to do is get the Crisp Rice Cereal that is clearly marked Gluten-Free. Because they keep so well (they freeze beautifully!), I would hate to see you divide the recipe. As always, use only the best chocolate! You can substitute almond or hazelnut butter, but whatever nut butter you use, read the ingredient list, and make sure it lists roasted nuts, not raw, so as not to lose that layer of flavor (roasted). After you add in the Rice Crispies, it will feel, for just a minute or two, like you are mixing mortar, but I assure you, my Peanut Butter Bars taste infinitely better!
- 3/4 cup agave syrup, light or dark
- 2 1/2 cups smooth peanut butter (other nut butter OK too)
- 3/4 cup sugar
- 1 cup pure cocoa powder
- 1/4 cup instant coffee powder
- 1/4 cup warm water
- 1/2 cup rum, light or dark (liquor stores)
- 10 cups Rice Crispies (Attention Gluten-Free: Be sure to get the GF kind)
- 3 cups semisweet real chocolate chips
- 3 tablespoons oil
Place the syrup, peanut butter, sugar, cocoa, coffee mixture and rum in a large pot, and heat on a low flame until the mixture is smooth (this will take about 5 minutes). Turn off the flame. Add the Rice Crispies and combine thoroughly by hand. Pour the mixture onto a large well-greased 1-inch deep cookie sheet. Pat the mixture very firmly and uniformly.
Melt the chocolate chips with the oil 2 minutes in the microwave, or on a very low flame. Mix with a spoon until smooth, and spread evenly on the cooled mixture (an offset spatula would be the best tool for this step). Cool the pan for 1 hour so the chocolate topping firms up. Cut into bars with a sharp knife, 1 inch wide and 2 inches long. Store refrigerated in an air-tight tin. Makes about 80 peanut butter chocolate bars.