Ingredients
Equipment
Method
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it super easy to lift the bars out once they’re set. Lightly grease the parchment paper or the exposed parts of the pan with a little butter or cooking spray to prevent sticking.
- In a large saucepan, combine the melted butter, granulated sugar, vanilla extract, and salt. Heat this mixture over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is smooth. This usually takes about 3-5 minutes once it starts to simmer gently. Do not boil vigorously.1 cup unsalted butter, 2 cups granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt
- Once the sugar mixture is dissolved and slightly thickened, remove the saucepan from the heat. Add the 6 cups of gluten-free crispy rice cereal to the pot. Gently fold the cereal into the sugar mixture using a spatula until it’s evenly coated. Work quickly but carefully, as the cereal can be delicate.6 cups gluten-free crispy rice cereal
- Transfer the cereal mixture into the prepared 9x13 inch baking pan. Using the back of your spatula or a piece of parchment paper, gently press the mixture evenly into the pan. Aim for a compact and uniform layer. Avoid pressing too hard, as this can make the bars tough.
- In a microwave-safe bowl, combine the gluten-free semi-sweet chocolate chips and the creamy peanut butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate and peanut butter are completely melted and smooth. Be careful not to overheat, as chocolate can seize. Alternatively, you can melt them together in a double boiler.1 cup gluten-free semi-sweet chocolate chips, 1/4 cup creamy peanut butter
- Pour the melted chocolate and peanut butter mixture evenly over the pressed cereal base in the pan. Using a spatula or a toothpick, gently swirl the chocolate mixture into the cereal base to create a marbled effect. You can create distinct swirls or just a general marbled look.
- Place the pan in the refrigerator for at least 2-3 hours, or until the chocolate topping is completely firm and set. This chilling time is crucial for the bars to hold their shape when cut.
Notes
These bars are best stored in an airtight container at room temperature for up to 3 days. Refrigerate for firmness. Freeze for up to 2 months.
