PB Crispy Bars

These bars are the ultimate treat! Perfect for anyone that seriously loves the combination of peanut butter and dark chocolate. This bar is the perfect treat to bring to a Halloween party where there might be both children and adults present. Kids especially love them for the gooey rice crispy treat layer, but I'm pretty sure adults would have a hard time saying no to this too. It's a bar very reminiscent of one's childhood but looks appealing enough for a foodie. If you make it the same day you need to serve it, I would suggest making it early enough so it has a few hours to set in the freezer before cutting it. This recipe will fill a large baking dish, about 8 x 12 in. but you can always double the recipe below if needed for a larger gathering.

For the rice crispy layer:
100 grams rice crispies cereal
100 grams sugar
90 grams corn syrup
84 grams butter

For the PB layer:
213 grams milk chocolate
353 grams pb

For the chocolate layer:
128 grams dark chocolate
6 grams corn syrup
83 grams butter

1. First, spray the baking dish, line with parchment paper and make sure the paper hangs over the sides of the dish so you can easily lift up out of the pan. Spray the parchment.

2. To make the bottom layer of rice crispy, Place the cereal in a large mixing bowl and have a rubber spatula and offset spatula ready. Combine the sugar, corn syrup, and water so it has a wet-sand consistency-in a small saucepan. Cook to 235 degrees. Remove from heat and add butter, whisking to combine. Pour this mixture over cereal and working quickly, fold into cereal to combine well and then empty into prepared baking dish. Make sure to immediately spread evenly with offset spatula before mixture starts to set. Make sure layer is pressed evenly into dish and set aside.

3. In a large bowl over a double-boiler, melt the milk chocolate and pb, combining well. When completely melted, remove from heat and pour over bottom layer, again working as quickly as possible with your offset to make a nice even layer. At this point, place baking dish in the freezer to speed up the setting up process.

4. The pb layer should be completely set and hard when you pour the dark chocolate layer over. In a smaller bowl over a double-boiler, melt the chocolate, butter and corn syrup, being careful not to burn. This mixture should be very hot to touch. Again, work quickly with an offset spatula and spread as evenly as possible over the pb layer. Wrap well with plastic and place in freezer until it's very set.

5. Use a sharp knife and have hot water ready to heat the knife and cut the bars. I like cutting them into 3 x 1.5 in. but smaller squares work well too.

(If stored well in the fridge, these should keep for about a week)