Get the Recipe: Sweet Marie Bars
Easy and delicious, these no-bake Sweet Marie bars channel all the great flavours and textures of the popular Canadian chocolate bar.
Ingredients
Base mixture:
- 1/2 cup dark corn syrup
- 1/2 cup smooth peanut butter, not natural peanut butter
- 1/2 cup light brown sugar, packed
- 3 Tablespoons butter
- 2 1/2 cups crispy rice cereal, such as Rice Krispies
- 1 teaspoon vanilla extract
Peanut topping;
- 1/2-3/4 cup salted peanuts, shelled and roughly chopped
Chocolate topping:
- 2 oz semi-sweet chocolate chips, about 1/4 cup
- 4 oz milk chocolate chocolate chips, about 1/2 cup (or use more semi-sweet chocolate chips)
- 1 teaspoon butter
- 3 Tablespoons smooth peanut butter, not natural peanut butter
Optional topping:
- Coarse salt, for sprinkling over chocolate
Instructions
- Parchment-lined 8x8 pan (double for 9x13 pan)
- Line an 8x8-inch square baking pan with parchment paper, covering the bottom and two sides, extending the parchment beyond the sides to use as handles to lift the bars from the pan later. Set aside.
- In a medium saucepan, add the corn syrup, peanut butter, brown sugar and butter. Heat over medium-low heat, stirring constantly, just until melted and smooth. Do not overheat and don't boil the mixture.
- Remove from the heat and stir in the vanilla. Add the crispy rice cereal and stir together well.
- Spoon the rice cereal mixture into the prepared pan. Dip a fork into a glass of cold water and use it to press the mixture firmly and evenly into the pan.
- Scatter the coarsely chopped peanuts over-top of the cereal mixture.
- In a measuring cup, combine the chocolate chips, butter and peanut butter. Microwave for 30 seconds, stir, then microwave in 10-second increments, stirring after each one, just until the mixture is melted and smooth. (You can also melt in a small saucepan if you prefer).
- Pour the warm chocolate mixture over the peanuts and use the back of a spoon to spread it evenly over the top. The top will be craggy from the peanuts. If desired, sprinkle a bit of coarse salt over the top as well.
- Place the pan into the refrigerator to chill for at least 30 minutes before removing from the pan and slicing into bars.
Notes
I tested this recipe with all milk chocolate chips, all semi-sweet chips and a combination of the two. The combination created the perfect balance for my taste and to replicate the chocolate bar experience. I highly recommend the combination, but you can use all milk chocolate or all semi-sweet chocolate chips if you like.
Store these bars in an airtight container at room temperature or in the refrigerator. These bars will also freeze well for up to 3 months.
You can double this recipe and make in a 9x13-inch pan.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find substitution suggestions, more tips and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 229kcal, Carbohydrates: 29g, Protein: 5g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 117mg, Potassium: 168mg, Fiber: 1g, Sugar: 21g, Vitamin A: 75IU, Calcium: 24mg, Iron: 1mg
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