Peanut Butter Crispy Bars

I made this dessert last week, along with this one, for J to take to his fantasy football draft. This recipe is takes a little thought ahead of time, simply because you need to chill the layers, but it's not a complicated treat. I doubled the recipe and put it in a 9x13 pan. For some reason, I get bitter when I desserts are in only an 8x8...I feel like I've been cheated somehow. J and I both really liked these - even better a day or two after I made them.

We both felt like the dark chocolate top layer was a pretty strong flavor and, where it was spread a little thicker, seemed to dominate the peanut butter layer. I would definitely make these again, but I may try a sweeter chocolate for the top layer next time? I do know that I'd make them a day or so ahead of when I want them, because by day 2 and 3 they were mmm...mmm....good.

Peanut Butter Crispy Bars
by Annie's Eats and Dinner and Dessert

Peanut Butter Crispy Bars
Ingredients:
For the crispy crust:
1 ¾ cups crisped rice cereal
¼ cup water
¼ cup sugar
3 tbsp. light corn syrup
3 tbsp. butter, melted

For the chocolate peanut butter layer:
5 oz. semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing:
3 oz. dark chocolate, coarsely chopped
½ tsp. light corn syrup
4 tbsp. butter

Directions:
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8×8” square baking pan.

To make the crispy crust, pour the cereal into a large bowl and set aside. Pour the water into a small saucepan. Gently add the sugar and the corn syrup (do not let any sugar or corn syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235° 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 or a silicone spatula, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

To make the chocolate peanut butter layer, in a glass bowl set over a pot of boiling water, combine the chocolate and peanut butter. Cook, stirring with a 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.

To make the chocolate icing, in a glass bowl set over boiling water, combine the chocolate, corn syrup and butter. Cook, stirring with a 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 chilled chocolate peanut butter layer and spread carefully into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into 16 squares and serve. Store in the refrigerator in an air-tight container.