CARAMEL PEANUT BUTTER RICE KRISPY BARS TOPPED WITH A THICK, CHOCOLATE GLAZE. I AM SURE YOU CAN IMAGINE HOW DELICIOUS THESE ARE AND YOU’D BE RIGHT!!!
CARAMEL, PEANUT BUTTER KRISPY BARS TOPPED WITH THE BEST CHOCOLATE GLAZE!!!!
Ingredients
For the Krispy layer:
- 1 ¾ cups Rice Krispies cereal
- ¼ cup water
- ¼ cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons melted butter
For the milk chocolate peanut butter layer:
- 5 ounces Hershey's milk chocolate coarsely chopped
- 1 cup creamy peanut butter
For the dark chocolate top layer:
- 4 ounces semisweet chocolate coarsely chopped
- 1 tablespoon light corn syrup
- 4 tablespoons butter
Instructions
- Line 8 x 8 inch pan with non-stick foil.
- Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan. Stir with a spoon until it reaches 235º on a candy thermometer.
- Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl. Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool.
- For the chocolate peanut butter layer: In a microwave safe bowl, melt the peanut butter and chocolate. Stir to combine and pour over the crust. Stick back in the freezer until firm.
- Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted. Stir and spread over the peanut butter layer. Chill again!
- Cut into squares. Keep squares chilled.
Adapted from That Skinny Chick Can Bake who adapted from Baked Explorations
Debra says
Another winner Danielle! Wish we were neighbors so I could bake with you! Thank you so much for all of your FAB recipes!
Deanna says
My love of caramel is what drew my attention to this recipe initially but where is the caramel as stated in the title?
Hugs & Cookies xoxo says
The caramel is what you are making in the pot-it is not prepackaged caramel! Even better!