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Category: Bars
Prep Time: Cook Time: Total Time:
For the crispy crust:
1 3/4 cups crisped rice cereal
1/4 cup granulated sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer:
5 ounces good quality milk chocolate, coarsely chopped (I used large, good quality chocolate chips)
1 cup creamy peanut butter (I used chunky)
For the chocolate icing:
3 ounces dark chocolate (I used semisweet), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter
First, make the crispy crust. Lightly grease an 8×8 inch square baking pan. In a large bowl, pour in your crisped rice cereal and set aside. In a small saucepan, add 1/4 cup of water. Add in the sugar and corn syrup (while not allowing any sugar or syrup to get on the sides of the pan) and use a wooden spoon to stir the mixture until just combined. If you have one, use a candy thermometer and cook over medium-high heat. Bring the mixture to a boil, then cook until it reaches the soft ball stage, about 235 degrees F. This will take about 8 minutes, more or less.
Remove the mixture from the heat and stir in the butter. Pour the mixture over the cereal and quickly stir until the cereal is completely coated. Pour the cereal into the prepared 8×8 pan and press down into a smooth layer (do not press the mixture up along the sides). Let this layer cook to room temperature.
While the rice layer cools, make the milk chocolate peanut butter layer. In a large, nonreactive bowl, stir together the chocolate and the peanut butter. You can use a double boiler to melt them together, or, like me, you can simply melt them in the microwave in 30-second intervals, stirring in between each interval, until the chocolate and peanut butter are smooth. Pour this mixture over the cereal layer, smooth out, and place in the refrigerator for 1 hour, until it had hardened.
When the 2nd layer has cooled, make the chocolate icing. In a medium sized bowl, combine the chocolate, corn syrup, and butter. You can, again, use a double boiler, or like me, simply melt everything together in the microwave in 30-second intervals, being careful not to burn the chocolate. Stir and be sure that it is smooth, then pour it over the peanut butter and chocolate layer, smoothing out when you are finished. Place the pan back in the fridge for another hour, until it has hardened. Cut the bars into squares (15 bars) and serve. These can be stored in the refrigerator in an airtight container for up to 4 days.
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PEANUT BUTTER CRISPY BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
For the crispy crust:
1 3/4 cups crisped rice cereal
1/4 cup granulated sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer:
5 ounces good quality milk chocolate, coarsely chopped (I used large, good quality chocolate chips)
1 cup creamy peanut butter (I used chunky)
For the chocolate icing:
3 ounces dark chocolate (I used semisweet), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter
First, make the crispy crust. Lightly grease an 8×8 inch square baking pan. In a large bowl, pour in your crisped rice cereal and set aside. In a small saucepan, add 1/4 cup of water. Add in the sugar and corn syrup (while not allowing any sugar or syrup to get on the sides of the pan) and use a wooden spoon to stir the mixture until just combined. If you have one, use a candy thermometer and cook over medium-high heat. Bring the mixture to a boil, then cook until it reaches the soft ball stage, about 235 degrees F. This will take about 8 minutes, more or less.
Remove the mixture from the heat and stir in the butter. Pour the mixture over the cereal and quickly stir until the cereal is completely coated. Pour the cereal into the prepared 8×8 pan and press down into a smooth layer (do not press the mixture up along the sides). Let this layer cook to room temperature.
While the rice layer cools, make the milk chocolate peanut butter layer. In a large, nonreactive bowl, stir together the chocolate and the peanut butter. You can use a double boiler to melt them together, or, like me, you can simply melt them in the microwave in 30-second intervals, stirring in between each interval, until the chocolate and peanut butter are smooth. Pour this mixture over the cereal layer, smooth out, and place in the refrigerator for 1 hour, until it had hardened.
When the 2nd layer has cooled, make the chocolate icing. In a medium sized bowl, combine the chocolate, corn syrup, and butter. You can, again, use a double boiler, or like me, simply melt everything together in the microwave in 30-second intervals, being careful not to burn the chocolate. Stir and be sure that it is smooth, then pour it over the peanut butter and chocolate layer, smoothing out when you are finished. Place the pan back in the fridge for another hour, until it has hardened. Cut the bars into squares (15 bars) and serve. These can be stored in the refrigerator in an airtight container for up to 4 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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