When you want a great treat with chocolate, try these chewy yet crunchy chocolate-y bars, similar to the old-fashioned Oh Henry! bars introduced in 1909.

Ann Yoshida of Nuuanu says she has made these “at least 500 times” and they disappear quickly at parties. They are simple to assemble and keep well, so they are perfect to make days in advance.

First, make a base sauce of chunky peanut butter, corn syrup and sugar. If chunky peanut butter is not a staple in your pantry use the creamy type instead. Add Special K cereal and press into a pan.

Yoshida melts milk chocolate bars quickly in the microwave, but you can use a traditional double boiler if you prefer.

Spread the chocolate over the mixture. It does not need to look perfect, as you’ll later cover the chocolate with crushed peanuts.

If you don’t have a nut crusher, use Yoshida’s trick of putting the nuts in a plastic bag and then hitting them with a meat tenderizer until they are as fine as you like.

The trick to getting clean-cut bars is to cool the finished mixture in the refrigerator, then remove it whole and place it on a cutting board to cut into squares.

What a way to splurge and enjoy a simple dessert.

OH HENRY! BARS

By Ann Yoshida

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup extra-chunky peanut butter
• 6 cups Special K cereal
• Butter to grease pan
• 7 (1.55-ounce) milk chocolate bars (Hershey preferred)
• 1/2 cup roasted peanuts

In a large saucepan, combine sugar and corn syrup over medium heat; bring to a boil.

Remove from heat and stir in peanut butter. Mix in cereal. Press into a buttered 9-by-13-inch pan.

In a bowl, microwave chocolate bars in 30-second increments until melted. Spread over cereal mixture.

Chop or crush peanuts using a nut chopper or place in a plastic bag and crush using a rolling pin, hammer or meat tenderizer. Sprinkle peanuts on top. Cool in refrigerator 30 minutes.

Remove from pan to a cutting board and cut into 24 or 48 squares. Serve immediately or cover with plastic wrap. Keeps several days at room temperature. Makes 24 or 48 bars.

>> Variations: Use dark instead of milk chocolate; use almond butter rather than peanut butter or substitute almonds or macadamia nuts for the peanuts; sprinkle with crunchy salt such as Hawaiian rock salt or French finishing salt.

Nutritional information unavailable.

”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, via email at lynette@brightlightcookery.com or via Instagram at @brightlightcookery.