I’ve made tons of fancy desserts in my lifetime, but one of my favorite desserts of all time remains the classic rice crispy treat. There is nothing I love more than taking a bite of a gooey, buttery rice crispy treat. The only logical way to improve an old favorite? Add a layer of peanut butter and chocolate, of course!
These peanut butter chocolate crispy bars are basically a grown up version of the rice crispy treat. The marshmallows are replaced with a sticky, buttery syrup, and then topped with a layer of creamy peanut butter and finally a layer of dark chocolate. The three layers come together to create a chewy, crispy bar that is full of peanut butter and chocolate flavor. I took these to a friend’s bachelorette party, and they were so good that I was recruited to make them for them for the cookie table at the wedding. A perfect excuse to make them again.
Peanut Butter Chocolate Crispy Bars
Yields: 9-12 servings
For the cereal layer:
3 1/2 cups crisped rice cereal
1/2 cup sugar
6 tablespoons light corn syrup
1/2 cup water
6 tablespoons unsalted butter, cut into pieces
1 tsp vanilla
Pinch of kosher salt
For the peanut butter layer:
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter
1/2 teaspoon vanilla extract
For the chocolate layer:
3 ounces dark chocolate, coarsely chopped
½ teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter
Pinch of kosher salt
Line an 8 inch square pan with aluminum foil, then spray with non-stick spray. Pour the cereal into a medium bowl and set aside.
To make the bottom layer, combine the sugar, corn syrup and water in a small saucepan and stir until just combined. Bring to a boil over high heat, and use a candy thermometer to cook the syrup to 235 degrees F. (Don’t stir the syrup while it cooks.) Remove from the heat and stir in the butter, vanilla and salt. Pour the mixture into the cereal and stir until it is evenly coated. Press the cereal gently into the prepared pan, and set aside to cool.
To make the peanut butter layer, melt the chocolate and peanut butter together in a double boiler. Stir until the mixture is smooth. Add in the vanilla, then pour the peanut butter over the cooled crust and spread evenly. Place the pan in the refrigerator for 1 hour or until the layer hardens.
To make the chocolate layer, melt the chocolate, corn syrup and salt together in a double boiler. Stir until smooth then pour over the chilled peanut butter layer. Spread evenly using an offset spatula, or gently tipping the pan so the chocolate covers the peanut butter evenly. Place the pan in the refrigerator for at least 1 hour to allow the top to harden.
Using a sharp, warm knife, cut into squares, wiping off the knife after each cut. Serve, and store leftovers (if you have any!) in the refrigerator.