If you’re craving peanut butter and chocolate, these Chocolate Peanut Butter Cereal Puffs Bars are the perfect treat for you! Just 3 ingredients and 10 minutes of your time. No need for fancy kitchen equipments, no baking, just one bowl and a spoon! Make these tasty, homemade, effortless snacks at home!
A few weeks ago, I had a craving for a chocolate dessert. A piece of chocolate or a store-bought cookie wasn’t going to satisfy my cravings. I wanted to make something from scratch, but I also wasn’t in the mood to bake. The answer in this case is simple: no bake chocolate snacks! Normally, I would prepare brownies or chocolate chip cookies, but I wasn’t in the mood to bake.
These Chocolate Peanut Butter Cereal Puffs Bars require just 3 ingredients, 1 bowl and 10 minutes of your time! No baking! A tasty, effortless and fun snack to make at home that you and your kids will love!
The chocolate madeleines are no bake dessert bites (similar to these Sweet & Salty Crunchy Chocolate Bars). Yes, you read it right: no baking! These crispy chocolate bars are really quick and easy to make. All you need to do is grab a bowl and stir up the 3 ingredients. Mix, pour and freeze.
That’s it, done, I promise you!
I used a classic madeleine tin to make French shell-shaped madeleines, but you could also use a doughnut baking tin or even just a rectangular tray bake tin (you can cut them into as many pieces as you like).
All you need are three ingredients and 10 minutes of your time (plus 2 hours in the fridge)! The three ingredients I used are dark chocolate (you could also use milk or white chocolate or mix them up); peanut butter (or any other nut butter you love); cocoa puffs, ie. chocolate flavoured puffed grain breakfast cereal.
You can store any leftovers in airtight container, in the fridge, for a few weeks or you can freeze them for a longer time.
Makes 12 madeleines
- 200g dark or milk chocolate
- 2 tbsp (30g) crunchy peanut butter
- 50g cocoa puffs (sub with rice krispies), slightly crushed
Break up the chocolate into a heatproof bowl on the top of a small pan of simmering water. Stir every minute or so until it the chocolate has completely melted, then add in the peanut butter and mix until combined.
Pour the melted chocolate and peanut butter mixture into a medium bowl. Add the cocoa puffs into the bowl and fold to combine.
Divide the mixture between the cups of a non-stick madeleine pan. Alternatively, you can use silicone chocolate candy molds.
Place in the fridge for a minimum of 2 to 3 hours, preferably overnight.
Store in an airtight container in the fridge.