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Peanut Butter Crispy Bars




Source of Recipe


“Baked: New Frontiers in Baking”


Recipe Introduction


These are NOTHING like Rice Krispy Treats. And nothing like fudge. Instead they are a sophisticated, grown up version of a combination of them both. No melted marshmallows, for one thing. And the smooth dark chocolate layer on top is so rich and lovely that it eclipses any fudge you’ve ever eaten.


List of Ingredients




CRISPY CRUST:
1 3/4 C. crisped rice cereal
1/4 C. sugar
3 T. light corn syrup
3 T. sweet butter, melted

MILK CHOCOLATE/PEANUT BUTTER LAYER:
5 oz. good-quality milk chocolate, coarsely chopped
1 C. creamy peanut butter

CHOCOLATE ICING:
3 oz. dark chocolate, coarsely chopped
1/2 t. light corn syrup
4 T. sweet butter, sliced into 8 pieces


Recipe



CRISPY CRUST:
Spray an 8x8-inch baking pan with cooking spray and line with parchment paper (letting hang over 2 sides). Place the cereal in a large bowl and set aside.

In a small saucepan, place 1/4 c. of water. Slowly add the sugar and corn syrup without letting them touch the sides of the pan. Stir gently and bring to a boil over medium-high heat. Bring to a boil and boil until the mixture reaches 235 degrees. Remove from heat and add the butter. Stir to combine and pour over the cereal, mixing well. Press into the bottom of the prepared pan. Let cool to room temperature.

MILK CHOCOLATE/PEANUT BUTTER LAYER:
Place the chocolate in a microwave safe bowl. Cook in microwave, about 20 seconds at a time, until almost melted. Add the peanut butter and microwave until the chocolate and peanut butter are combined and completely melted. Pour into the crispy crust and refrigerate for at least an hour.

CHOCOLATE ICING:
In a microwave safe bowl place the chocolate, corn syrup and the butter. Melt in the microwave (20 second blasts) and mix until completely melted and combined. Stir for about 30 seconds to slightly cool the mixture. Pour over the chilled chocolate/peanut butter mixture and roll the pan around until this layer completely and evenly covers the other. Refrigerate for at least 1 hour, or until completely cooled.

TO CUT INTO BARS:
Gently remove from the pan, using the overhanging parchment paper. Using a very sharp, long knife trim all four sides. Then cut into as many pieces as you like. This is VERY rich, so bite-sized it best! Store in the refrigerator for up to 4 days.