Peanut Butter Crispy Bars

Chris ate the entire pan (ok, with some help) in less than 24 hours.  Mmmm.

Ingredients:

For the crispy crust:

1 ¾ cups crisped rice cereal

¼ cup water

¼ cup sugar

3 tbsp. light corn syrup

3 tbsp. butter, melted 

For the chocolate peanut butter layer:

5 oz. semi-sweet chocolate (or chocolate chips), coarsely chopped

1 cup creamy peanut butter 

For the chocolate icing:

3 oz. dark chocolate, coarsely chopped

½ tsp. light corn syrup

4 tbsp. butter

Directions:

- Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8×8” square baking pan.  

- To make the crispy crust, pour the cereal into a large bowl and set aside. 

- Pour the water into a small saucepan.  

- Gently add the sugar and the corn syrup (do not let any sugar or corn syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined.  

- Put a candy thermometer in the saucepan.  

- Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235° F. 

- Remove from the heat, stir in the butter, and pour the mixture over the cereal.  

- Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan.  

- Using your hands or a silicone spatula, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 

- To make the chocolate peanut butter layer, in a glass bowl set over a pot of boiling water, combine the chocolate and peanut butter.  

- Cook, stirring with a spatula, until the mixture is completely smooth.  

- Remove the bowl from the pan and stir for 30 seconds to cool slightly.  

- Pour the mixture over the cooled crust.  

- Put the pan in the refrigerator for 1 hour, or until the top layer hardens.  

- To make the chocolate icing, in a glass bowl set over boiling water, combine the chocolate, corn syrup and butter.  

- Cook, stirring with a spatula, until the mixture is completely smooth.  Remove the bowl from the pan and stir for 30 seconds to cool slightly.  

- Pour the mixture over the chilled chocolate peanut butter layer and spread carefully into an even layer.  

- Put the pan into the refrigerator for 1 hour, or until the topping hardens. 

- Cut into 16 squares and serve.  

- Store in the refrigerator in an air-tight container.

Tips and Tricks:

- I melted the chocolate (for both layers) in the microwave on 20% power, going in 30 second increments.  Just stir after every 30 seconds until it's melted.  LOW POWER is a must or the chocolate will burn (ew).

- When eating, do so quickly so that your spouse does not eat more than his/her fair share.