First off, a note that I’m leaving (will have left by the time this is posted) for vacation in Spain with my mother, so next week there will be guest posts from several of my friends. Thanks in advance, friends!

And now! A hefty pan full of delicious! I’m into it! I accidentally made this in a 9X13″ pan, not a big jelly roll, so it’s thicker than it otherwise would be, but I feel like the pudding layer might be kind of thin if spread out over the wider pan?

Ingredients:

• 1 cup sugar
• 1 cup light corn syrup
• 2 cups creamy peanut butter
• 8 cups Frosted Flakes cereal
• 1 1/4 cup butter, divided
• 4 cups powdered sugar
• 2 3.4 ounce packets of instant vanilla pudding
• 1/4 cup milk
• 2 cups semi-sweet chocolate chips

Line a 9×13″ or 15X10″ pan with foil and spray with cooking spray. We’ve still got that parchment/foil wrap, that I like a lot. Put the Frosted Flakes in a large bowl and set aside.

Combine the corn syrup and sugar in a medium saucepan over medium heat. Bring to a boil, and boil 1 minute, stirring occasionally.

Remove from the heat and stir in the peanut butter until evenly combined.

Starts off kind of gross and stringy looking, but eventually smooths out.

Stir the peanut butter mixture into the Frosted Flakes until coated, then turn out into the lined pan, spread evenly, and set aside. This is actually really super delicious as is, at this step. I ate more than I should have before moving on to the next step.

In a large saucepan, melt 3/4 cup of the butter over medium-low heat. Add the powdered sugar and pudding mix and. Whisk together, then gradually add the milk. I found that 1/4 cup milk left it too thick to spread well, so added another 1/4 cup and got a good texture.

Spread over the the cereal crust.

In a medium saucepan, melt the remaining 1/2 cup butter and the chocolate chips over low heat. Spread the melted mixture over the pudding layer.

Chill for at least one hour, then cut into bars.

Peanut Butter Crunch Eclair Bars

From Cookies and Cups.

• 1 cup sugar
• 1 cup light corn syrup
• 2 cups creamy peanut butter
• 8 cups Frosted Flakes cereal
• 1 1/4 cup butter, divided
• 4 cups powdered sugar
• 2 3.4 ounce packets of instant vanilla pudding
• 1/4 – 1/2 cup milk
• 2 cups semi-sweet chocolate chips

Line a 9×13″ or 15X10″ pan with foil and spray with cooking spray. Put the Frosted Flakes in a large bowl and set aside.

Combine the corn syrup and sugar in a medium saucepan over medium heat. Bring to a boil, and boil 1 minute, stirring occasionally. Remove from the heat and stir in the peanut butter until evenly combined.

Stir the peanut butter mixture into the Frosted Flakes until coated, then turn out into the lined pan, spread evenly, and set aside.

In a large saucepan, melt 3/4 cup of the butter over medium-low heat. Add the powdered sugar and pudding mix and. Whisk together, then gradually add the milk. Spread over the the cereal crust.

In a medium saucepan, melt the remaining 1/2 cup butter and the chocolate chips over low heat. Spread the melted mixture over the pudding layer.

Chill for at least one hour, then cut into bars.