If you’re the type of person who grimaces at the thought of throwing away the absurd quantity of cereal crumbs in the bottom of the Shredded Wheat bag — or any cereal bag, for that matter — here’s an easy, tasty solution: Stir them into a peanut butter-honey mixture to form the basis of these couldn’t-be-easier Chocolate Peanut Butter Crisp Bars.
Even people who don’t experience literal pangs of guilt at the thought of wasting cereal crumbs will enjoy these as a quick nibble that feels like a snack or a treat, depending on one’s mood.
These bars work with a whole range of ingredients. Crunchy or smooth nut butter. Peanut or almond. Shredded Wheat Big Biscuits or Minis. Kashi Cinnamon Harvest or off-brandFrosted Mini Wheats (psst, reduce the honey and up the peanut butter, if you don’t want it too sweet). I’ve even used crushed Triscuits for an extra crispy and salty snack (psst, reduce the salt in the recipe).
Point being, you just need some sort of nut butter and a pile of crumbs from some sort of shredded wheat product and voila, it works.
Chocolate Peanut Butter Crisp Bars
Makes 24 bars
INGREDIENTS
1½ cups natural peanut butter, smooth or crunchy
¼ cup honey
½ teaspoon salt or to taste
2 cups shredded wheat crumbs
1 cup dark chocolate chips or chopped dark chocolate
Flaky salt for topping, optional
DIRECTIONS
Line an 8-inch square pan with parchment paper.
In a large bowl, stir together the peanut butter and honey until smooth. If it’s too thick to mix well, heat it for 10 to 15 seconds in the microwave, then stir. If you are using unsalted peanut butter, add the salt; otherwise, add salt to taste or omit it entirely.
Stir in the Shredded Wheat crumbs, using your hands as necessary to squeeze the mixture together and crumble it repeatedly to disperse the crumbs evenly.
Transfer the mixture to the prepared pan and press into place, so it covers the bottom in a firm layer.
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Meanwhile, melt the chocolate in a double-boiler or in the microwave on low power at30-second intervals, stirring after each interval until smooth. Pour the melted chocolate over the peanut butter mixture and spread evenly to cover the top. Sprinkle with some flaked sea salt, if desired, and refrigerate for at least 20 minutes to set.
Slice into 24 bars and store in a sealed container in the refrigerator for up to 1 week or freeze to enjoy later.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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