Chompo Bars

Chompo Bars

Made  times
sugarbean 38

"After reading a storybook to my daughter one night, she started calling chocolate covered granola bars, Chompo Bars. I came up with recipe so we could have a homemade version of Chompo Bars. A yummy combo of rice cereal, chocolate and peanut butter."
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1 h servings 146 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Grease a 9x13-inch baking pan.
  2. Heat the corn syrup and marshmallows in a large saucepan over medium-low heat until marshmallows are melted, 5 to 7 minutes. Remove from heat, and stir in the crispy rice cereal. Press the cereal mixture into the prepared baking pan. Place a sheet of aluminum foil over the cereal mixture, and use a soup can to press the cereal together firmly to create a dense layer. Remove the foil, and spread the peanut butter on top, then refrigerate the pan.
  3. Meanwhile, melt the chocolate chips with the vegetable oil in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Once the chocolate mixture is smooth, allow it to cool slightly before spreading over the peanut butter layer. Return pan to the refrigerator, and chill until the chocolate layer has hardened, about 30 minutes. Cut into 36 bars.


  1. 12 Ratings

Most helpful positive review

Yummy!!! :) it is yummy and fun.

Most helpful critical review

Good inspiration but I heavily altered my version to cut down on the fat and sugar. I really like how it turned out; the original would have been too intense for me. I used 1/4 cup of honey in...

Most helpful
Most positive
Least positive

Yummy!!! :) it is yummy and fun.

Loved these! I warmed the marshmellow mixture and the chocolate in the microwave instead of the stove. I used wax paper instead of aluminum foil to put over the the rice krispie bar part before ...

Good inspiration but I heavily altered my version to cut down on the fat and sugar. I really like how it turned out; the original would have been too intense for me. I used 1/4 cup of honey in...

These were excellent! I did use candy quick melting chocolate instead of using the chocolate chips. Sent the overseas to my deployed boyfriend, and they shipped well. Big hit, even had people re...

I am a no-sugar cook, so this was a little challenging for me! But, they were still yummy! Chompo Bars, from Francis Books?

The Chompo Bars get 5 stars for taste, but an overall 4 star rating because of the presentation. It is very hard to get a "clean cut" once the chocolate has set. I am going to try these again ...

Didn't like the combination. too much topping for me and my wife and flavor for whatever reason was just kind of plain and didn't seem to go together very well.

These are seriously yummy! I used regular rice krispies, and they turned out awesome! Thank You Sugarbean for sharing such a yummy, easy, and quick recipe!

Very yummy! I only had regular rice krispies and it worked well!

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