The description above really does describe these bars to a T, but the inspiration came to me pretty naturally. And originally these had nothing to do with candy bars. My mom used to make these bars called Special K Bars. They’re as old-school as they come. Corn flake cereal mixed with 1 cup Karo syrup, 1 cup peanut butter, and 1 cup granulated sugar. The mix is pressed into a pan, topped with chocolate, and once the chocolate is set, cut into bars.
My mom is known for these bars. She has a special touch. No one can make them as good as she can, and after years of trying, I’ve decided they can not be made in a healthier way without coming out pretty different. You need the Karo syrup and the entire cup of sugar, and you should really use Jiff peanut butter too. Ya, not the best ingredients. My healthier version is good, but it’s different. These are not my mom’s bars either, but the taste is similar: salty-sweet peanut butter and a (very) chewy, crunchy cornflake base. Plus plenty of chocolate (of course).
The biggest difference is the dates, they taste like chewy caramel, I love them so much. They’re amazing in so many desserts. Plus, they have a lot of health benefits, win-win! I decided these bars are more like a peanut butter cup and a Snickers bar smashed together. They’re absolutely scrumptious.
Step 1: toast the cereal in butter Toasting the butter is optional; you can skip it if you like, but the brown butter-toasted cereal adds an additional layer of major yumminess. Brown the butter in a skillet. Then, add the cornflakes and get them toasted.
Step 2: assemble the bars Next, tear the dates. Be sure to use fresh dates that are very plump and not hard. Arrange them in the bottom of a 9×13-inch baking dish, pressing them as flat as possible.
Add the toasted cereal and pour over the warm peanut butter. I love the 365 creamy peanut butter, which has no added sugar. Freeze until the peanut butter sets.
Step 3: the chocolate layer Next, pour over a thick layer of melted chocolate. I use 1 1/2 cups chopped dark chocolate and 1 cup semi-sweet chocolate chips. Then sprinkle the chocolate with sea salt. Chill the bars until they’re just firming up, and then cut them into bars. Store the bars in the fridge or freeze them.
Assuming your dates are super soft, you should be able to enjoy them straight out of the freezer. They’ll be chewy, creamy, sweet, and salty—literally perfect. But beware – they can be messy, especially if you use a drippy peanut butter (which I love). I think it makes them all the more deliciously addicting. The perfect chocolate peanut butter “candy bar”.
Looking for easy party desserts? Here are a few ideas: Chewy Chocolate Peanut Butter Bars Crinkle Top Brownies Chocolate Peanut Butter Pretzel Blondies Homemade Vegan Peanut Butter Twix Bars Caramel Butter Cake with Fudgy Chocolate Frosting Retro-Style Chocolate Sheet Cake Lastly, if you make these Chewy Chocolate Peanut Butter Crunch Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
