Chocodiles
Submitted by sberry300
Crunchy peanut butter cookie bars topped with melted chocolate chips, more peanut butter, and crushed corn flakes. A no-fuss, kid-approved treat with a crispy chocolate topping.
YIELD
2 dozenPREP
10 minCOOK
20 minREADY
40 minHalf cookie bar, half candy bar, all crunchy peanut butter and chocolate goodness. These Chocodiles start with a buttery peanut butter cookie base pressed into a pan and baked until golden.
While that cools, you melt chocolate chips with more crunchy peanut butter and stir in crushed corn flakes. Spread that on top and you’ve got a two-layer bar with a soft, chewy bottom and a crispy, chocolatey crown.
Makes two dozen bars, and good luck keeping the pan full for more than a day.
Kitchen Tips
- Use crunchy peanut butter (not creamy) in both the base and topping for the best texture contrast
- Press the cookie dough evenly into the pan with damp hands to prevent sticking
- Spread the chocolate topping while the base is still slightly warm so it adheres well
- Cut into bars while the chocolate layer is still slightly soft; wait too long and it cracks
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In large bowl, combine all cookie ingredients except flour and salt; blend well.
Stir in flour and salt; mix well.
Press dough into ungreased square cake pan.
Bake 15 to 20 minutes until lightly golden brown.
Cool slightly.
In medium saucepan, melt chocolate chips over low heat.
Stir in ½ cup peanut butter and corn flakes.
Spread over slightly cooled base.
Cool slightly and cut into bars.
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