Peanut Butter Chocolate Crisp Bars

17 03 2009

img_1064Modified from Baked by Matt Lewis & Renato Poliafito cos I don’t like corn syrup in anything. First butter an 8″ x8″ pan.

For crust:

2 1/4 cups of Kashi 7-Grain Puffs

1/4 cup sugar

3 Tablespoons of water

3 T of honey or 2T agave syrup

Put cereal in a bowl, combine rest in a non-reactive metal pan, boil down, then pour over cereal, quickly mix to cover then press into bottom of 8″ x 8″ pan (no need to press up sides) and put in fridge.

Next: peanut butter layer

1 cup natural peanut butter (look for something that only has peanuts for ingredients, maybe salt)

1/4 cup 0% fat greek yogurt

1 tablespoon unsweetened cocoa

dash of salt

1 tablespoon vanilla extract

1 tablespoon honey or agave (honey will be less sweet)

Mix together, spread on the crust and put back in fridge.

Last layer: Chocolate!

4 ounces of dark chocolate (I use 100%, anything above 70% is good)

1 tablespoon of honey or agave (agave will be sweeter)

4 tablespoons of butter

Melt in double boiler and spread on top of peanut butter layer.

Cool, cut, serve 🙂