Peanut Butter Crispy Bars As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 16 squares 1 3/4 cups crisped rice cereal1/4 cup sugar3 tablespoons light corn syrup3 tablespoons unsalted or salted butter, melted5 ounces milk or semi-sweet chocolate, coarsely chopped1 cup creamy peanut butter3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped1/2 teaspoon light corn syrup4 tablespoons unsalted or salted butter Calories DessertsKid-FriendlyDairyDinner PartiesIntermediateNo-BakeGrainsSweetCrispySnacksBirthdays ... 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 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. Chef’s notes These bars will win you over despite being sticky and indulgent.Suggested modifications include using semi-sweet chocolate or salted butter.
