No Bake Samoa Peanut Butter Cereal Bars after Supper

No Bake Samoa Peanut Butter Cereal Bars after Supper keeps the shopping list focused on creamy peanut butter, honey, and vanilla extract. It serves 16 Bars.

Count on 30 minutes of prep, 0 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cereal bars

• ⅔ cup creamy peanut butter
• ⅓ cup honey
• 1 teaspoon vanilla extract
• 2 ½ cups Rice Krispies or your favorite rice cereal
• 1 cup Golden Grahams or your favorite honey grahams cereal
• 1 ¼ cups unsweetened shredded coconut toasted, divided
• 1 cup caramel sauce homemade or store-bought

For the chocolate ganache

• 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate
• 1/3 cup heavy cream

How the cooking goes

1. Line 9×9 inch square pan with baking paper or foil lightly coated with cooking spray.
2. In a large pot, heat honey over a moderate flame until boiled. Take it off the heat and immediately sitr in peanut butter until completely combined. Add vanilla extract.
3. Gently stir in both cereals and 1/2 cup of shredded coconut until completely coated with peanut butter mixture.
4. Press FIRMLY into the prepared pan.
5. Scatter 1/2 cup of the toasted coconut evenly over the bars. Pour caramel sauce over and sprinkle the remaining coconut on top.
6. Chill in the freezer until the bars set – around 30 minutes – 1 hour.

Make the Chocolate Ganache

1. Set chocolate in a medium heatproof bowl; keep it to one side.
2. Set cream in a small saucepan over a moderate flame and heat it until it simmers. Pour over chocolate and allow to sit for 10 seconds before stirring with a spoon. Allow to sit and cool slightly before using.[br].

Assemble the Bars

1. Line a large cookie sheet with baking paper. Cut chilled bars into equal squares. Dip the bottom of each bar into the chocolate ganache and lay upside down on the lined cookie sheet allowing the chocolate to set and dry. Repeat with remaining bars. Place the tray in the freezer or fridge to set quicker.
2. Once the chocolate has set, using two separate ziptop bags with the corner cut off – drizzle the top of the bars with caramel sauce and melted chocolate or chocolate ganache.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Maple Pecan Blondies for the Dessert Plate and Ooey, Gooey Smores Bars for the Dessert Plate.