My Tidy Kitchen

Peanut Butter Crispy Bars

11th November, 2009 - Posted by Emily - Comments

Do you like peanut butter? Do you like chocolate? Do you like rice crispy bars? If your answers are “yes,” then you have to make these bars. I purchased this awesome cookbook earlier this summer and it’s now one of my favorites. I highly recommend getting yourself a copy of the book. I think these bars turned out pretty awesome. I sent half these bars home with Sara Beth (SB and Marc, if you’re reading this, I hope you liked them!)

Peanut Butter Crispy Bars
Makes 9, from the Baked cookbook

For the crispy crust:
1 3/4 cups rice krispies
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons melted butter

For the peanut butter layer:
5 oz milk chocolate, chopped
1 cup creamy peanut butter

For the chocolate layer:
3 oz dark chocolate
1/2 teaspoon light corn syrup
4 tablespoons butter

Crust:
Spray a 8×8 inch baking pan with cooking spray. Put the cereal in a bowl and set aside. In a small saucepan, stir together 1/4 cup water, the sugar, and corn syrup. Cook over medium-high heat until the mixture reaches the soft ball stage (235 degrees – use a candy thermometer). Remove from heat, stir in the butter and pour over cereal. Quickly stir together and press into the prepared pan.

Peanut butter layer:
Over a double boiler (place a bowl over a saucepan of simmering water) melt the chocolate and peanut butter together until smooth. Pour over the crust. Put into the refrigerator until firm.

Chocolate layer:
Again over a double boiler, melt the chocolate, corn syrup, and butter, stirring until smooth. Pour over the peanut butter layer.

Place the bars in the refrigerator until the chocolate layer hardens. You may have to let them come to room temperature so that you can cut them into squares and serve.