Chocolate-Peanut Butter Bugle Bars

2 Ratings
2 Reviews

Creamy, crunchy, rich, salty, and sweet all at the same time—these no-bake, chocolate-peanut butter bars are everything. Crisp crushed Bugles (one of our staffs’ junk food favorites) make for an fun and amazingly delicious twist on a typical crumb crust. They lend the perfect hit of salty, crispy, buttery goodness in the base of this cookie bar, and topping the assembled bars with a another handful of the the whole chips is a playful touch that lets folks know what’s in store when they bite into this salty-sweet situation. These decadent cookie bars were a huge hit in the test kitchen, and recipe developer Ivy Odom notes that they would be “perfect for tailgates, school parties, or for eating in front of the TV, with wine and the rest of the bag of Bugles, after a long day at work.”

By Ivy Odom

Recipe by MyRecipes

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Recipe Summary

active:

30 mins

total:

1 hr 30 mins

Yield:

Serves 16 (serving size: 1 square)

Ingredients

1 ½ cups, plus 2 Tbsp. finely crushed crispy corn snacks (such as Bugles), divided
3 tablespoons (1 1/2 oz.) unsalted butter, melted
1 cup creamy peanut butter
½ cup graham cracker crumbs
¼ cup powdered sugar
12 ounces bittersweet chocolate baking bar, finely chopped
½ cup heavy cream
⅔ cup crispy corn snacks (such as Bugles)

Directions

Step 1
Place 1 1/2 cups of the crushed corn snacks in a medium bowl. Drizzle with melted butter, and stir until mixture resembles coarse, wet sand. Press mixture firmly into bottom of an 8-inch square glass or metal baking dish. Freeze until set, about 30 minutes.

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Step 2
Stir together peanut butter, graham cracker crumbs, and powdered sugar in a medium bowl until well combined. Spread mixture evenly on frozen crust. Freeze 10 minutes.
Step 3
Meanwhile, combine chocolate and cream in a medium saucepan. Cook over medium-low, stirring often, until chocolate is melted and mixture is smooth. Pour evenly over peanut butter mixture. Sprinkle remaining 2 tablespoons crushed corn snacks on chocolate mixture, and top evenly with whole corn snacks. Freeze until chocolate mixture is set, about 15 minutes.
Step 4
Transfer to refrigerator, and chill until ready to serve. Cut into 16 (2-inch) squares. Store bars in an airtight container at room temperature up to 2 days.

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SunshineHwy

10/30/2017

Made these Chocolate Peanut Butter Bugle Bars for a party this past weekend and they were a hit! I followed the recipe as written but have a couple notes. First, I recommend crushing the Bugles up much finer than the video shows for the bottom crust. I did it per the video and had a hard time getting that layer to stick together, even after freezing. A finger grind, perhaps in a food processor, likely would have held together better. I may add a bit more butter and bake for 10 minutes next time to assist with this. Graham cracker crumbs should also be ground fine for a nice peanut butter layer texture. These bars are a lovely, unique combination of salty and sweet but are quite rich so I cut the squares much smaller than the recipe/video and found that to be a great size. I plan to make these again with those couple tweaks. These are definitely worth giving a try!

cakengifts

09/01/2017

Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake. Same Cake is also given on :https://www.cakengifts.in/cake-delivery-in-dehradun

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