Ready for something incredibly rich, decadent, and sinful? Yes, please. Want it to feature one of the universe's best combinations...chocolate and peanut butter? Gimme. Take a look at these...
I am making myself sick on them right now. You need to make these. Trust me. You will thank me later.
Crispy Peanut Butter Bars
adapted from Smitten Kitchen
1 3/4 cups crispy rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons butter, melted
1/2 teaspoon baking soda
Peanut Butter Layer:
5 ounces good quality semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter
Dark Chocolate Icing:
3 ounces good quality dark chocolate, coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons butter
Spray an 8" square pan with non-stick spray.
Put the crispy rice cereal in a large bowl.
Put 1/4 cup water in a small saucepan. Carefully add 1/4 cup sugar and 3 tablespoons corn syrup. Be careful not to let the sugar or syrup get on the sides of the pan. Gently stir with a wooden spoon. Cook over medium-high heat and bring to a boil. Continue to cook, without stirring, until it reaches 235 degrees. Remove from heat and stir in melted butter and baking soda.
Pour over the cereal and mix well until the cereal is evenly coated, then pour into the prepared pan. Use a buttered rubber spatula to press cereal evenly to the bottom of the pan. Set aside to cool at room temperature.
In medium bowl, combine the semi-sweet chocolate and peanut butter. Heat in microwave in 15-second intervals, stirring after each interval, until melted.
Stir to combine and pour over the cereal in the pan. Place in refrigerator for 1 hour.
In small bowl, combine the dark chocolate, corn syrup and butter. Heat in microwave in 15-second intervals, stirring after each interval, until melted. Stir to combine and pour over peanut butter layer in pan. Tilt pan to evenly cover the peanut butter layer. Place in refrigerator for 1 hour.
Cut into 16 squares. Store tightly covered in refrigerator.