Last week I came across this recipe and thought it would be a another good treat to make, given our current kitchen’s limitations. Again, it only takes one pot, one pan, one measuring cup, and a spatula to make it. I used chopped almonds in place of the peanuts, but only because I forgot to get peanuts at the store and I had almonds on hand. And they were pretty good. Nothing super special, I thought, but then all of a sudden the pan was gone. Hmmm… must have been a bit better than originally thought!
So I wanted to make them again, but make some rather significant changes to the recipe to increase the “Good” in the Goody Bars. First up, Vanilla. I picked up some great vanilla at a little shop directly below our condo, and I now feel like a more complete person. The road to my heart is paved in peanut butter and vanilla. Yes, a bit sticky…
Next, I scrapped the nuts and increased the cornflakes. Honestly, I didn’t think the nuts added all that much to the bars, but I wanted a lot more crunch and sweet-saltiness from the cornflakes.
Lastly, the melted chocolate chips on top were just fine. Fine, but not terrific, wonderful, spectacular. I wanted this to resemble the topping from my Chocolate Macadamia Crunch Bars, and added some butterscotch chips and a little bit of peanut butter. Now we’re talking.
The result is 100% addicting. It’s a good thing we’re visiting friends this weekend that I can share these with. These are so easy to make and are sure to satisfy your sweet tooth!
Good n’ Crunchy Bars
1 cup packed light brown sugar
1 cup light corn syrup
1 cup creamy peanut butter
1/2 tsp Salt
1 tsp Vanilla
8 cups cornflakes
1 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup peanut butter
1. Spray a 9×13-inch baking dish with nonstick cooking spray
2. Cook the brown sugar and corn syrup in a large saucepan over medium-low heat until sugar dissolves and the mixture is boiling, stirring occasionally, about 5 minutes. Remove from heat.
3. Off the heat, add the peanut butter, salt, and vanilla, stirring until the peanut butter is incorporated and the mixture is smooth. Add the cornflakes to the pot and stir until coated.
4. Working quickly, scrape the mixture into the prepared pan. Using a spatula, press the mixture into the bottom and corners of the pan.
5. Microwave the chocolate chips and butterscotch chips in a bowl at 50% power in 30-second increments, stirring after each, until melted and smooth. Stir in the peanut butter. Pour the chocolate mixture over the bars and spread into an even layer. Allow the bars to cool, about an hour at room temperature or 30 minutes in the fridge. Cut into squares. Store in the fridge or at room temperature in an airtight container.
