On a stroll through the Flatiron District while catching up with our friend, Taryn, she suggested making a pit stop at Birch Coffee to checkout a cute barrista and the rich roasted coffee. While chatting at the counter, our eyes caught sight of a delectable treat, a peanut butter and jelly brown rice crispy bar and we knew we had to sample one. We pulled and nibbled at the delectable square while walking over to Chelsea Market and were already thinking of ways to recreate the bar on our own.
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Peanut Butter and Jelly Crispy Brown Rice Bars
- Total Time: 50 minutes
- Yield: 20 bars
Description
These Peanut Butter and Jelly Crispy Brown Rice Bars combine salty, buttery nuts with sweet, syrupy preserved fruit for a delightful treat.
Ingredients
- 1/2 stick (55 g) unsalted butter
- 10 oz (285 g) marshmallows
- 1 cup (240 ml) peanut butter
- 1 tsp vanilla extract
- 6 cups (1.4 L) brown puffed rice cereal
- 1/2 cup (120 ml) raspberry preserves (We love Bonne Maman's)
- 1 tsp Didi Davis' Vanilla Salt (or your preferred vanilla salt)
Instructions
- In a deep saucepan over medium heat, add the butter. Once melted, stir in the marshmallows and continue stirring with a wooden spoon until fully melted and smooth.
- Add the peanut butter and vanilla extract to the melted marshmallow mixture. Remove from heat and stir until well combined.
- Fold in the brown puffed rice cereal, ensuring it is evenly coated with the marshmallow mixture.
- Press half of the cereal mixture into a greased 9×13 inch pan, spreading it out evenly.
- Spread the raspberry preserves over the layer of cereal mixture in the pan.
- Top with the remaining cereal mixture, pressing down gently to form an even layer.
- Sprinkle the vanilla salt over the top layer.
- Allow the bars to cool and set for about 35 minutes before cutting into 20 squares.
Notes
- For a twist, try using different flavors of preserves or jams.
- Store the bars in an airtight container at room temperature for up to a week.
- If you prefer a less sweet version, reduce the amount of marshmallows slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12
- Sodium: 85
- Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 5
If You Liked This Recipe, You’ll Love These
- Fudgy Peanut Butter Rice Krispie Treats
- Oatmeal Peanut Butter Brookie Bars
- Marshmallow Peanut Butter Cookie Bars
- Sea Salt Peanut Butter Cookies
Frequently Asked Questions
What is vanilla salt and where do I find it?
I use 1 tsp of Didi Davis’ Vanilla Salt sprinkled over the top of the finished bars. It’s a flavored finishing salt that adds a lovely sweet-salty contrast. If you can’t find that specific brand, use your preferred vanilla salt instead.
Why brown puffed rice cereal instead of regular white rice cereal?
I was inspired by a brown rice crispy bar I had at Birch Coffee in New York’s Flatiron District. Brown puffed rice has a slightly nuttier, heartier flavor than white puffed rice, and that depth pairs beautifully with the peanut butter and raspberry preserves.
Why is the raspberry jam layered in the middle rather than mixed throughout?
I spread the ½ cup (120 ml) of raspberry preserves over the first cereal layer before pressing the second half on top. This creates a defined jam vein inside each bar — it replicates the layered structure of the original Birch Coffee bar that inspired me to make these.
These have replaced the granola bars in my kids lunchboxes. I used crunchy peanut butter and they still set up fine.