I found this recipe hand written on an old piece of paper tucked inside of a cookbook I picked up at a thrift store some time ago. There were several hand written recipes, but this was the only one that survived. The others had smear marks (looked like butter), wiping out several lines of ingredients, and some were obliterated by water stains. This recipe survived though, complete with peanut butter, chocolate chips and crisped rice cereal. What more could you ask for?
I’ve actually made these twice. The first time I didn’t have a chocolate cake mix. In fact, the only cake mix I had in the house was a yellow sugar free cake mix. I ended up baking it considerably longer than the instructions said, I am certain that had to do with it being sugar free as the chocolate baked up fine. The first time around they were pretty darn good, but because of the yellow cake they were a bit too sweet. So I do suggest sticking with the chocolate cake instead. It’ll rock your world. Just sayin’.
This recipe obviously uses a cake mix, but I would think brownies or cookie dough would be a great substitute!
Chewy Cookie Crunch Bars
- 1 Devil's Food chocolate cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 8 oz white chocolate chips about 1 1/4 cups
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 4 cups rice cereal
- 8 oz semisweet chocolate chips
- Preheat the oven to 350 F.
- In a bowl with a wooden spoon, stir together the cake mix, eggs and the oil. The dough will be thick, much like a cookie dough. Stir in the white chocolate chips. Press the dough into a 13x9 baking pan and bake for ten minutes. Remove to cooling rack.
- In a medium saucepan, melt the corn syrup, peanut butter and sugar over medium heat; stir until smooth. Remove from heat and fold in the rice cereal.
- Melt the chocolate chips in the microwave. Spread melted chocolate over the cake layer. Work gently so you don't pull up any of the cake layer. Press the cereal mixture over the melted chocolate layer. The cereal layer will stick to the chocolate layer as it cools.
- Allow to cool completely then cut into bars.
Did you enjoy this post? Why not subscribe to my feed, or better yet, to my free newsletter – Foodie in the Craftroom, which provides not only recipes but crafts from my other blog, Crafts by Amanda too!
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html