Flip Flop Bars

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Ingredients

  • 1/2 Cup Peanut Butter
  • 1/2 Cup, Divided Corn Syrup
  • 4 Tablespoons, Divided Sugar
  • 3 Cups, Divided Rice Krispies
  • 6 ounces Chocolate Chips
  • 2 Tablespoons Butter
  •  

Flip Flop Bars

Chew and Crunchy, Peanut Butter and Chocolate - the best of ALL worlds!

30 Minutes

Serves: 32 Bars

Easy

These no bake bars are made in a snap and feature chocolate and peanut butter coated Rice Krispies. The end result is a chewy but crispy bar that's sure to be a hit!

Flip Flop Bars were a big part of growing up in my family. I hadn’t had them in years and when I came across the recipe in Grandma Jackie’s recipe box, I just couldn’t pass them up. Grandma loved the combination of chocolate and peanut butter so these were especially a big hit with her. Once you give them a try, I’m sure you’ll agree!

One of the best things about these bars (aside from how they taste) is that they are no bake! You’ll spend a little time over the stove top making these, but no need to turn on the oven. Essentially, you just melt the ingredients for two layers, on at a time, and spread each layer out in a baking dish or cookie tray. Then, pop it in the fridge to set and you’re done!

Grandma’s recipe (and my ingredient list) shows the amounts for a single batch which fills an 8″x8″ baking dish just fine. However, if you’re going through the trouble, you might as well make a double batch. They keep for a long time and trust me – you’ll eat more of these than you think! The other great thing about a double batch is you can do it on a cookie tray which makes the bars a bit thinner. Them being a bit thinner makes them even chewier. Trust me, its worth it!

With the top layer of warm chocolate, these bars can be very easy to decorate as well. Spread out the top layer and while it is still warm, add sprinkles or holiday themed toppings and allow to set. Other than that though, I wouldn’t mess with this recipe. It’s perfect as is! I hope you give it a try! If you do, please let me know what you think in the comments or share a picture with me on Instagram (@bdhbakes).

Steps:

  • Line Baking Tray with Tin Foil 

    Line a 8" x 8" baking dish (or cookie tray if you're making a double batch) with tin foil.

    Flip Flop Bars Tin Foil Lined Tray
  • Melt First Layer Ingredients 

    In a large pot over medium low heat, melt 1/2 Cup Peanut Butter, 1/4 Cup Corn Syrup and 2 Tablespoons Sugar. Stir frequently until everything is smooth and combined.

    Flip Flop Bars First Layer Ingredients
    Flip Flop Bars First Layer Melted
  • Add Rice Krispies 

    Add 1 1/2 Cups Rice Krispies to the pot and stir together until everything is all combined and the cereal is evenly coated.

    Flip Flop Bars Add Rice Krispies
    Flip Flop Bars Stir to Combine
  • Spread Layer One 

    Working quickly, spread the peanut butter coated Rice Krispies in an even layer over the tin foil. Make sure the layer is even and flat on top.

    Flip Flop Bars Dump Layer One
    Flip Flop Bars Spread Layer One
  • Melt Second Layer 

    In another large pot (or the first pot reused after washing) add 6 ounces of Chocolate Chips, 1/4 Cup Corn Syrup, 2 Tablespoons Sugar and 2 Tablespoons Butter and melt together over medium low heat. Stir constantly until all the ingredients are melted and mixed together.

    Flip Flop Bars Chocolate Layer Ingredients
    Flip Flop Bars Chocolate Layer Melted
  • Add Rice Krispies 

    Once the chocolate mixture is melted and evenly mixed, add 1 1/2 Cup Rice Krispies and stir until all the cereal is evenly coated.

    Flip Flop Bars Chocolate Coated Rice Krispies
  • Spread Chocolate Layer + Chill 

    Spread the chocolate covered Rice Krispies over the first layer. Make sure the layer is even and flat on top. Cover with more tin foil or plastic wrap and place in the fridge to chill for at least four hours before serving. When you are ready to serve, just slice the bars in any size/shape you'd like. Keep left overs in the fridge.

    Flip Flop Bars Chocolate Layer Added
    Flip Flop Bars Done

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