One of life’s most lovely flavor combinations, peanut butter and honey, comes together in Salty Honey and Peanut Butter Bars. The salt makes the honey really shine.
Happy June, everyone! I’m so glad to be back with you. I hope that April and May were good months for you; one day blurred into the next for me, but they were days filled with life…in all of its joyous, curious, confusing, brilliant, vexing, wild and wondrous adventures. I am still breathing, in and out with a few snores thrown in for variety.
Oh, which reminds me — here’s a bit of advice for the next time a doctor or nurse listens to your lungs. When you are told to “breath”, it means to take a deep breath in and then let it out. Don’t take a breath in and hold it unless your are specifically told to do so. We are listening for air passage through your lungs. If you take in a breath and hold it, we only get half a sound. If air isn’t moving, we can’t hear it. Sneaky air.
Inhale, exhale, inhale, exhale.
Don’t breath too fast, though; you may pass out and if that happens, there will be all kinds of drama and extra charting. And potentially thousands of dollars worth of testing to “rule out” other possible causes for you passing out. Yes, I just made a dig at the medical profession. You can thank the lovely practice of litigation for that one.
Now look what you have made me do. I’ve gotten all distracted. Salty Honey and Peanut Butter Bars are where we are supposed to be.
One of my favorite sandwiches when I was a kid was peanut butter and honey. I loved the way the honey made the bread kind of crunchy, especially when the honey was spread on store-bought white bread. It was like bread candy.
I did an internet search on why honey causes some breads to get that crunchy layer, but there were no scientific answers available. Maybe I used the wrong search terms. Does anyone have a good, solid answer?
Peanut butter. It’s one of my favorite foods. In college, I used to eat it with a spoon. Sometimes my roommates and I would decompress after a tough day by eating spoonsful of peanut butter dotted with chocolate chips. What a great life!
Recently, in a moment of fervent peanut butter madness, I put together these Honey & Peanut Butter Rice Krispie Bars. The flavor profile is salty-sweet and I can only imagine what these bars must taste like with the drizzle of semi-sweet chocolate. (I am pronouncing curses upon my chocolate allergy right now.)
For added flavor and texture, I threw in some rough-chopped, salted peanuts. The soft crunch of the peanuts satisfies the need for textural changes in the chewiness of the bars. Salt from the peanuts, as well as added salt, offers both contrast and flavor enhancement to the sweetness of the honey and sugar.
No doubt, a variety of dry cereals or granola-type ingredients can be substituted for the Rice Krispies and/or nuts. I’m sure that this recipe would make an excellent granola bar!
Be warned, these Salty Honey and Peanut Butter Bars are slightly on the addicting side, as witnessed by my son in-law and the three grandkadiddles. Actually the testimonial comes mostly from the fact that my son in-law and His Majesty, The Two Year Old, stood at the kitchen counter for about 30 minutes happily cutting off small squares of the bars and eating them.
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 1 hour 30 mins — includes cooling time
Servings: 36 bars
Sweet and salty collide in these chewy peanut buttery bars. Rice Krispies and chopped peanuts add a soft crunch.
- 1 cup honey
- 1 cup white sugar
- 1 cup smooth peanut butter
- 1 teaspoon sea salt
- 5 cups Rice Krispies cereal
- 1 1/2 cups salted peanuts, rough-chopped, divided use
- 1 cup semi-sweet chocolate chips, optional
- Line a 9- x 13-inch pan with aluminum foil, allowing some of the foil to hang over each end of the pan. Butter foil and set pan aside.
- In a 4-quart sauce pot, stir together the honey and sugar. Cook over medium heat about 5-7 minutes until the mixture just starts to bubble and the sugar has dissolved.
- Turn off heat and move pot to a cool burner. Stir in the peanut butter and salt until mixture is smooth. Add the Rice Krispies and 1 cup of the peanuts. Mix together well. The mixture will be stiff. Turn out into prepared pan and press mixture evenly into pan with the back of a large spoon. Immediately sprinkle the remaining 1/2 cup of peanuts over the top of the bars. Press gently, but firmly, onto the top of the bars, just firm enough for the peanuts to stick to the top of the bars.
- Cool bars to room temperature, 30 minutes – 1 hour, before cutting. Using the foil ends, lift the cooled mixture from the pan and place on a cutting board. Pull back the foil and cut cooled mixture into bars. Recommendation: To make cutting easier, warm a sharp, sturdy knife under hot, running water. Make one or two slices into the bars, then rinse knife under hot water again and make another one or two cuts. Repeat as often as needed until all bars have been cut.
- If topping with chocolate chips, place bars on a cooling rack with wax paper below the rack. In a microwave safe bowl, cook the chocolate chips for 30 seconds on high. Remove bowl and stir chips. Return to microwave and cook for another 30 seconds on high. Stir well. If the chocolate is not smooth and thin enough to drizzle, return to microwave for an additional 10 seconds, then stir. Repeat if necessary. Drizzle bars with melted chocolate. Note: DO NOT add water to the chocolate; the chocolate will seize and will be unusable.