At work, we’ve been doing a ton of charity bake sales during this holiday season. So I’ve been constantly thinking up recipes that are easy to package into small wrapped bags for easy distribution. These deliciously chocolatey crunch bars were a huge hit and were part of the $600+ we raised in our first bake sale!

This recipe is super easy (no bake!) and the mix of Kit Kats + Rice Krispies + Peanut Butter make the most delightful combination to satisfy your sweet tooth.

The only cooking done in this recipe is heating up the mixtures in the microwave for a few minutes. The bars come together beautifully as they chill.

Now, for the chocolate topping!

I love these bags of Kit Kat minis, they are so easy to cook with and really cut down on the time you’d spend chopping multiple bars evenly.

Ingredients
Base
2 heaping cup creamy peanut butter (do not use natural or homemade peanut butter)
1 cup light corn syrup (light-colored, not lite)
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoon vanilla extract
6 cups Rice Krispies cereal

Topping
1 bag Kit Kat minis (you could also buy individual bars and chop them into uniform pieces)
1/2 cup creamy peanut butter (do not use natural or homemade peanut butter)
2 cup Rice Krispies cereal

Directions
Base
1. Line an 13 x 9 inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in 6 cups cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.

Chocolate Topping
1. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
2. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.
3. Stir in 2 cups cereal.
4. Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.
5. Place the Kit Kats Minis in about 6 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.
6. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.

*Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.*