Nov 10 2009
Here’s a recipe from the archives. By my estimates, most of you weren’t yet reading when I first posted this recipe, but it’s so decadent and rich, that I just had to share it, what with the holidays coming up and all.
When I say these are rich, I’m not exaggerating. You’ll probably want to cut them into small, even bite-size squares. They would be fantastic for a party, so you don’t have to worry about them calling your name from the kitchen.
This grown-up version of my childhood favorite comes from the Baked cookbook. I did want a thicker crispy layer, so you may want to consider doubling the first layer – I know I will next time.
Peanut Butter Crispy Bars
adapted from Baked
For the crust
2 c crisped rice cereal
1/4 c water
1/4 c sugar
3 T light corn syrup
3 T unsalted butter, melted
For the chocolate peanut butter layer
5 oz good quality milk chocolate, chopped coarsely
1 c creamy peanut butter (not natural)
For the chocolate icing
3 oz dark chocolate (60 to 72% cacao), coarsely chopped
1/2 tsp light corn syrup
4 T unsalted butter
1. Lightly spray a paper towel with cooking spray, coat the bottom and sides of an 8×8 inch baking pan.
2. Put the cereal in a medium sized bowl and set aside.
3. Pour the water into a small saucepan. Add the sugar and corn syrup, being careful not to get any on the sides of the pan. Stir with a wooden spoon to combine. Heat over medium-high heat and boil until temperature reaches 235F (soft ball stage). Remove from heat, stir in melted butter, and pour over crisped cereal. Stir to coat and transfer mixture to prepared pan. Press mixture into bottom of the pan (do not press up the sides). Let cool.
4. Combine the peanut butter and milk chocolate in a large heat-proof bowl and set over simmering water. Stir with a rubber spatula until mixture is smooth, remove from heat and let sit for 30 seconds. Pour mixture over the cooled crust. Refrigerate for an hour.
5. Combine dark chocolate, corn syrup, and butter in large heat-proof bowl over simmering water. Stir with a rubber spatula until mixture is smooth, remove and allow to sit for 30 seconds. Pour over cooled peanut butter layer, refrigerate for an hour.
6. Cut into small squares – these bars are very rich. Store wrapped in refrigerator for up to 4 days.