Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Peanut Butter Cereal Bars 3.4 (51) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 4, 2018 Print Rate It Share Share Tweet Pin Email Yield: 12 Skip the preservatives in store-bought cereal bars by making these delicious homemade treats. They're a perfect addition to a school lunchbox. Ingredients Cooking spray 8 cups chocolate crisp puffed-rice cereal ¼ cup (½ stick) unsalted butter 10 ounces miniature marshmallows (4 ¾ cups) ¾ cup natural peanut butter ¼ teaspoon fine salt 1 cup semisweet chocolate chips ½ cup salted roasted peanuts, roughly chopped Directions Coat a 9-inch square baking pan with cooking spray and line with parchment. Lightly spray parchment. Place cereal in a large bowl. In a large pot, melt butter over medium. Add marshmallows, peanut butter, and salt and cook, stirring, until mixture is melted, about 3 minutes. Remove from heat and stir into cereal until combined. Let mixture cool slightly, 4 minutes (mixture should still be pliable), then stir in chocolate chips and peanuts. With a spatula (or your fingers) lightly coated with cooking spray, press into pan. Let stand at room temperature until set, about 20 minutes. Using parchment, lift from pan and cut into 12 bars. Cook's Notes Lunchbox HitStore bars in an airtight container, up to 5 days. Wrap bars tightly in parchment paper or plastic before storing, so they’re ready to go. Rate it Print