I am in love with my new baking book, Baked: New Frontiers in Baking. It has the best ideas and spins on classic recipes, and there are so many things that I am dying to make! I’ve already made a few things from it, and those posts will be making their appearance in the next couple of weeks. One of the first recipes that stood out to me was this one for Peanut Butter Crispy Bars. I love chocolate and peanut butter together, and the spin on the classic Rice Krispy Treat was irresistible. These were very simple to make, but do require some planning because the layers have to be chilled. These had a great peanut butter flavor. The chocolate and peanut butter flavors went together so well in these, and they were the perfect treat. I will definitely be making these again and again! I doubled the recipe and made them in a 9×13-inch pan.
Peanut Butter Crispy Bars
For the crispy crust:
1 ¾ cups crisped rice cereal
¼ cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer:
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
For the chocolate icing:
3 ounces dark chocolate (60% to 72% cacao), coarsely chopped
½ teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter
Make the crispy crust:
Lightly spray a paper towel with nonstick spray and use it to rub the bottom and sides of an 8-inch square baking pan
Put the cereal in a large bowl and set aside.
Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or 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 mixture reaches the soft ball stage, 235 degrees 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, 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.
Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan n the refrigerator for 1 hour, or until the top layer hardens.
Make the chocolate icing:
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. and pour the mixture over the chilled milk chocolate peanut butter layer and spread into and even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Source: Baked: New Frontiers in Baking