A refrigerated bar that is a step above Rice Krispie Treats. You make the choice on whether or not you’ll share this one with the kids!
For the crispy crust
- 1-3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 Tbsp light corn syrup
- 3 Tbsp unsalted butter, melted
For the milk chocolate/peanut butter layer
- 5 ounces good quality milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
For the chocolate icing
- 3 ounces dark chocolate (60-72 percent cacao), coarsely chopped
- 1/2 tsp light corn syrup
- 4 Tbsp (1/2 stick) unsalted butter
Lightly spray an 8-inch square baking pan with a nonstick cooking spray.
Put the cereal in a large bowl and set aside.
Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup and use a small wooden spoon to stir until combined. Put a candy thermometer in the saucepan and cook mixture of medium-high heat and bring to a boil. Cook until the mixture reaches the soft ball stage, 235 degrees 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, press the mixture into the bottom of the pan. Let the crust cool to room temperature while you make the next layer.
In a large, nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber 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.
In a large, nonreactive metal bowl, combine chocolate, corn syrup and butter.
Set the bowl over a saucepan of simmering water and cook, stirring, 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 milk chocolate and peanut butter layer, and spread into an even layer. Put the pan in the refrigerator for 1 hour, or until the topping hardens.
Cut into 9 squares and serve.
Source: Best of the Best Cookbook, vol. 12, from the editors of Food & Wine.
