STREAMING NOW: Carnivorous

Chocolate Ribbon Bars

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this yummy, no-cook recipe in a Taste of Home magazine. I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars! Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe.”
READY IN:
25mins
YIELD:
24 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
  2. In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
  3. Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
  4. Chill before cutting.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: