Goody Goody Bars As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 1 hr Prep Time 15 mins Rating 5 out of 5 stars (1) Ingredients 24 bars 1 cup (220 g) packed light brown sugar1 cup (341 ml) light corn syrup1 cup (258 g) creamy peanut butter1 cup (146 g) salted dry-roasted peanuts, chopped6 cups (168 g) cornflakes1 cup (180 g) semisweet chocolate chips Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Line a 9x13-inch baking dish with foil, allowing excess to overhang pan edges. Spray foil with nonstick cooking spray. Step 2 Cook the brown sugar and corn syrup in a large saucepan over medium-low heat until sugar dissolves and the mixture is boiling, stirring constantly, about 5 minutes. Remove from heat. Step 3 Off the heat, add the peanut butter and peanuts, stirring until the peanut butter is incorporated and the mixture is smooth. Add the cornflakes to the pot and stir until coated. Step 4 Working quickly, scrape the mixture into the prepared pan. Using a greased spatula, press the mixture into the bottom and corners of the pan. Let cool completely at room temperature on a wire rack for about 1 hour or in the refrigerator for 30 minutes. Step 5 Microwave the chocolate chips in a bowl at 50% power in 30-second increments, stirring after each, until melted and smooth. Pour the chocolate over the cooled bars and spread into an even layer. Allow the chocolate to cool, about 15 minutes (or pop the pan back in the refrigerator to speed up the process, it will be set in 5-10 minutes). Using the foil overhang, lift the bars from the pan and transfer to a cutting board. Cut into squares. Chef’s notes Storage: Bars should be stored in an airtight container at room temperature.When making again, use 1½ to 2 cups of chocolate chips for the topping for better coverage.
