Peanut Butter Crispy Bars
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Ingredients
16 squares
- 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted or salted butter, melted
- 5 ounces milk or semi-sweet chocolate, coarsely chopped
- 1 cup creamy peanut butter
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons unsalted or salted butter
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Preparation
Step 1
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Step 2
Put the cereal in a large bowl and set aside.
Step 3
Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup and stir 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 degrees F.
Step 4
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Stir quickly until the cereal is thoroughly coated, then pour it into the prepared pan. Press the mixture into the bottom of the pan. Let the crust cool to room temperature.
Step 5
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and stir until smooth. Pour the mixture over the cooled crust. Refrigerate for 1 hour, or until the top layer hardens.
Step 6
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and stir until smooth. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Refrigerate for 1 hour, or until the topping hardens.
Step 7
Cut into squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Step 8
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Chef's notes
These bars will win you over despite being sticky and indulgent.
Suggested modifications include using semi-sweet chocolate or salted butter.
