School Cafeteria Sunshine Bars Recipe

Ingredients

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6 cups rice chex
1 1/4 cups salted peanuts, coarsely chopped
1 cup dark brown sugar, packed
1 cup light corn syrup

1 cup peanut butter
1 tablespoon pure vanilla extract
1 1/2 teaspoon salt
6 ounces milk chocolate, chopped

Nutritional

Serving Size: 1 (118.4 g)
Calories 271.3
Total Fat - 11.4 g
Saturated Fat - 2.4 g
Cholesterol - 1.6 mg
Sodium - 12318.9 mg
Total Carbohydrate - 38.7 g
Dietary Fiber - 2.3 g
Sugars - 23.5 g
Protein - 6.3 g
Calcium - 86.8 mg
Iron - 5.2 mg
Vitamin C - 3.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Butter the bottom and sides of a 9x13 baking pan.

Step 2

Line the pan with parchment paper so that the paper overhangs the pan on two sides.

Step 3

Butter the parchment.

Step 4

Place the cereal and peanuts in a large bowl and use your hands to toss together until mixed well.

Step 5

In a medium saucepan over medium heat, stir together the sugar and corn syrup.

Step 6

Bring the mixture to a boil for one full minute.

Step 7

Remove from the heat and stir in the peanut butter, vanilla and salt.

Step 8

Stir until the mixture is combined.

Step 9

Pour the sugar mixture over the cereal mixture and use a spoon or well greased hands (be careful, as the liquid may still be very hot) to toss until the cereal is completely coated with the sugar mixture.

Step 10

Turn the mixture out into the prepared pan.

Step 11

Grease your hands and press the mixture into the bottom of the pan, being careful not to crush the cereal.

Step 12

Allow the mixture to cool to room temperature (if you wish to speed this process, you may place the entire pan in the refrigerator for 15 to 20 minutes).