If you love rice cereal bars but are looking for something with a little Halloween flare, you’ve gotta check out these Peanut Butter and Chocolate Monster Crunch Bars.
These things are seriously next level delicious.
Peanut Butter and Chocolate Monster Crunch Bars Recipe
As easy to make as regular rice cereal treats, these things have all kinds of extra goodies included.
The chopped pretzels, chocolate chips, peanut butter chips, Reeses Pieces, and more are just what you need for a monstrously delicious flavor profile.
And when you cover these bars with candy eyes, they look like oogly googly monsters that are sure to make people giggle.
These Peanut Butter and Chocolate Monster Crunch Bars are super fast and easy to make.
So, if you have kids, be sure to keep lots of supplies on hand just in case some last-minute Halloween emergency occurs.
You know, like a Halloween party or after school treat or because you are just really dying for peanut butter and chocolate right now and the kids aren’t home to judge you. Emergencies like that. Been there…done that…
Variation Options
- Yes, you can use different candy toppings on our crunch bar recipe. You will want to make the recipe the same through step 7. Then you can add the candy toppings of your choice.
- And if you’re making them for Halloween, the Candy Corn is optional for those of you who don’t enjoy it.
- We like to make these with seasonal M&Ms too. When there are special colored M&Ms for Christmas, Valentine’s Day, Easter, and even the 4th of July, we like to make a batch of chocolate and peanut butter crunch bars.
- So if I’m using seasonal M&Ms in place of the Reese’s Pieces, I often mix in some peanut butter chips (I especially like the minis for this) so we still have peanut butter flavor in the topping.
Tips for Making Peanut Butter and Chocolate Monster Crunch
- You can use dry roasted peanuts, honey roasted peanuts, or even peanut butter flavored peanuts.
- For the chocolate, you can use milk chocolate, dark chocolate, or even white chocolate.If you want a little extra crunch, you can add EXTRA chopped up peanuts, chocolate chips, or even pretzels.
- To make the Peanut Butter and Chocolate Monster Crunch, simply mix all of the ingredients together in a bowl. Once everything is mixed together, put it in an airtight container and store it in the fridge for up to two weeks.
FAQs for making Peanut Butter and Chocolate Monster Crunch
Can I use something else besides mini marshmallows?
This peanut butter and chocolate monster crunch calls for marshmallows of the white variety.
However, you can use other toppings such as chopped nuts or chocolate chips.
However, the bars will have a different flavor and texture depending on the topping that you use.
Can I make the crunch bars ahead of time?
Yes, you can make the bars ahead of time and store them in the freezer for up to 3 months.
Simply place the crunch in a freezer-safe container or bag and thaw them when you’re ready to enjoy.
What’s the best way to eat this peanut butter and chocolate monster crunch mix?
There is no right or wrong way to eat these bars.
However, some people prefer to reheat them in the microwave for a few seconds before eating so that the chocolate chips are nice and melty.
Others like to let the bars sit out at room temperature for a bit so that the flavors can meld together.
Ultimately, it’s up to you!
Monster Crunch is the perfect combination of sweet and salty, and it’s so easy to make at home. These bars are perfect for parties or gatherings with friends and family.
Ingredients
- Miniature pretzels
- Butter
- Miniature marshmallows
- Crisped rice cereal
- Light corn syrup, divided
- Peanut butter chips
- Semisweet chocolate chips
- Dry roasted peanuts, coarsely chopped
- Reese’s Pieces candy
- Candy corn
- Candy eyes
How to Make No Bake Peanut Butter and Chocolate Bars
Grease a 9×13 inch baking dish with non-stick cooking spray.
In a large microwave-safe bowl, microwave 6 tablespoons butter until melted.
Toss marshmallows in the butter and return to the microwave, cooking 1 to 2 minutes or until marshmallows are melted, stirring in 30-second intervals.
Add cereal and 2 ⅔ cup of the pretzels, mixing until combined.
Immediately press into the prepared baking dish.
Prepare the peanut butter layer by combining 2 tablespoons butter and ¼ cup corn syrup in a microwave-safe bowl.
Heat in the microwave, uncovered, for 45 to 60 seconds or until butter is melted, stirring halfway.
Add peanut butter chips and stir well.
Return the bowl to the microwave and cook for another 30 to 40 seconds or until the peanut butter chips are melted, stirring halfway.
Spread the peanut butter over the cereal layer.
For the chocolate layer, combine the remaining corn syrup and remaining butter.
Cook in the microwave for 45 to 60 seconds or until butter is melted, stirring halfway.
Add the chocolate chips to the bowl and stir well. Return the bowl to the microwave and cook for another 30 to 40 seconds or until the chips are melted, stirring halfway.
Spread the chocolate over the peanut butter layer.
While the chocolate is still warm, arrange the remaining pretzels and candy eyes over the top and sprinkle with peanuts and Reese’s Pieces candy.
Press down gently so the candy adheres to the chocolate.
Cover and refrigerate until completely set. Cut into bars and serve.
More Spooktacular Halloween Treats:
Pumpkin Cheesecake Bar Cookies
Nightmare Before Christmas Quesadillas
Pumpkin Yogurt Bites shaped like Witch Hats
Hocus Pocus themed Sugar Cookies
Peanut Butter and Chocolate Monster Crunch
Equipment
- 1 Baking Dish 9×13
- 3 Mixing Bowls microwave safe
- Measuring Cup
- Measuring Spoons
Ingredients
- 3 cups Miniature Pretzels Coarsely Chopped
- 10 tablespoon Butter Divided
- 10.5 ounces Miniature Marshmallows 1 package, 10.5 ounce size
- 3 cups Crisped Rice Cereal
- ½ cup Light Corn Syrup Divided
- ¾ cup Peanut Butter Chips
- 1 cup Semisweet Chocolate Chips
- ¼ cup Dry Roasted Peanuts Coursely Chopped
- ½ cup Reeses Pieces Candy
- ¼ cup Candy Corn (optional)
- Candy Eyes Assorted Sizes (optional)
Instructions
- Grease a 9×13 inch baking dish with non-stick cooking spray.
- In a large microwave-safe bowl, microwave 6 tablespoons butter until melted.10 tablespoon Butter
- Toss marshmallows in the butter and return to the microwave, cooking 1 to 2 minutes or until marshmallows are melted, stirring in 30-second intervals.10.5 ounces Miniature Marshmallows
- Add cereal and 2 & 2/3 cup of the pretzels, mixing until combined. Immediately press into prepared baking dish.3 cups Crisped Rice Cereal, 3 cups Miniature Pretzels
- Prepare the peanut butter layer by combine 2 tablespoons butter and 1/4 cup corn syrup in a microwave-safe bowl. Heat in the microwave, uncovered, for 45 to 60 seconds or until butter is melted, stirring halfway.1/2 cup Light Corn Syrup
- Add peanut butter chips and stir well. Return the bowl to the microwave and cook for another 30 to 40 seconds or until the peanut butter chips are melted, stirring halfway. Spread the peanut butter over the cereal layer.3/4 cup Peanut Butter Chips
- For the chocolate layer, combine the remaining corn syrup and remaining butter. Cook in the microwave for 45 to 60 seconds or until butter is melted, stirring halfway. Add the chocolate chips to the bowl and stir well. Return the bowl to the microwave and cook for another 30 to 40 seconds or until the chips are melted, stirring halfway. Spread the chocolate over the peanut butter layer.1 cup Semisweet Chocolate Chips
- While the chocolate is still warm, arrange the remaining pretzels and candy eyes over the top and sprinkle with peanuts and Reeses Pieces candy. Press down gently so the candy adheres to the chocolate.1/4 cup Dry Roasted Peanuts, 1/2 cup Reeses Pieces Candy, Candy Eyes, 1/4 cup Candy Corn
- Cover and refrigerate until completely set. Cut into bars and serve.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.