Hello! In the kitchen with Sharon this week is my good friend Patricia Nichols with her great recipe. Have you seen the price of cookies lately? We can make these no-bake crunch bars for the same price and it’s much better. Perfect to make for the kiddos, better than cookies and they’re so easy to make with not that many ingredients. You probably have these ingredients in your kitchen. I am going to make these, and even though I’m on a low-carb diet, I’m having one or maybe two.

Please send me your favorite recipe, along with a story and/or a picture of it if you have one, and I will put you in the kitchen with Sharon. Send them to [email protected] or call me at 937-393-3456.

Remember to do something nice for someone this week. Have a great week!

Ingredients

2 cups of crispy rice cereal

1 cup of milk chocolate chips

1/2 cup of peanut butter (smooth or crunchy)

1/4 cup of honey or maple syrup

1 teaspoon of vanilla extract

A pinch of salt

Instructions

Line an eight-inch square baking pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, mix the crispy rice cereal with a pinch of salt.

Melt the chocolate chips, peanut butter and honey/maple syrup together. You can do this in a microwave, stirring every 30 seconds, or using a double boiler on the stove.

Once melted and smooth, stir in the vanilla extract.

Pour the chocolate mixture over the crispy rice cereal and mix gently until well-coated.

Transfer the mixture to your prepared pan. Press down firmly to ensure it’s compact.

Chill in the refrigerator for at least one hour, or until set.

Once set, lift the bars out of the pan using the overhanging parchment paper and cut them into squares.

Enjoy immediately, or store in an airtight container in the fridge for up to a week.