Triple Layer Rice Crispy Bar
One could say I am a bit looney for peanut butter. Whether on a sandwich, with an apple, in dessert form, or just a plain spoonful, I cannot ever seem to get enough of it. One could also say that I am a bit nutty for Rice Krispies, but who isn’t? They were my absolute favorite lunch-pack stuffer in elementary, my favorite after school snack in high school, and now, well, I still cannot stop thinking about them.
Being that I couldn’t get either peanut butter nor Rice Krispies off my mind, I decided to make my own version of a Rice Krispie, one of with my own flavor. Paired with chocolate for sweetness and crispy rice for crunch, this might just be my new favorite indulgence. (Breakfast consisted of a large glass of almond milk and three of these bars, mm) I will warn you, this triple-layer crispy is no healthy treat. So, if you are looking for healthy, you will not find it here. Today I am all about indulging.
Triple-Layer Rice Crispy Bar
1 3/4 cups crisped cocoa rice cereal (You do not have to use cocoa; I did per request)
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted (their recommendation) or salted (what I used, and liked) butter, melted
5 ounces milk chocolate, chopped
3 ounces dark chocolate coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick) salted butter
-Preparing the crispy crust:
Grease (lightly) an 8-inch square baking pan.Put crispy rice in a medium bowl and set aside.
Pour 1/4 cup water into small saucepan. Slowly add sugar and corn syrup and use a small wooden spoon to stir the mixture until just combined. Cover and allow to boil. (If you have a candy thermometer, it will need to reach 235 F. If not, keep close eye on it, and let boil for several minutes.)
Remove saucepan from heat, stir in melted butter, and pour the mixture over the cereal. Quickly stir in mixture until the cereal is thoroughly coated, then pour it into the prepared pan. Press into pan, careful to not push up the sides. Let cool before laying on peanut butter layer.
-Preparing the milk choc. peanut butter layer:
Using a double broiler, place chocolate and peanut butter in glass bowl. Set over saucepan with boiling water. Stirring with a rubber spatula, stir until mixture is smooth. Remove from heat and continue stirring for 20 seconds, in order for mixture to slightly cool. Pour over crispy rice bottom and place in refrigerator for an hour, or until top is hard.
-Dark Chocolate Icing:
Like the peanut butter layer, you will need to use a double broiler once again. Set over saucepan of simmering water, and combine chocolate, corn syrup and butter. Continuously stir until mixture is melted and smooth. Remove from heat, stirring for several moments after to allow cooling. Pour icing over the peanut butter layer, making sure to coat all of layer, and allow to cool for 1 hour in the refrigerator.
Cut, then enjoy. Bars can be stored in refrigerator for several days, covered.
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