Ingredients
- For the crispy crust:
- 1/4 cup water
- 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 1 small pinch sea salt
- 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 oz semi-sweet chocolate (60ish% cacao), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
- 2 small pinches sea salt
Directions
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Line an 8 inch square baking pan with foil; make sure that the foil overhangs on at least 2 opposing sides and is pressed securely into all corners. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of the foil lining.
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Put the cereal in a large bowl and set aside.
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Pour 1/4 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 the mixture reaches the soft ball stage, 235 degrees F.
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Remove from the heat, stir in the butter and salt, 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.
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In a large nonreactive metal (I used glass) bowl, place the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and melt, 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 in the refrigerator for 1 hour, or until the top layer hardens.
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While the bars are chilling, make the chocolate topping: In a large nonreactive metal bowl, combine the chocolate, corn syrup, salt and butter (I did the salt to taste—it was fabulous after 2 pinches; the original recipe does not call for any salt in any stage but I think it really adds something).
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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. Pour the mixture over the chilled milk chocolate peanut butter layer and roll it around until it evenly and smoothly coats the entire peanut butter layer. Put the pan into the refrigerator for 1 hour.
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When the 1 hour is up, pull the pan out and let it sit for about 10 minutes. Then remove the sheet of bars by using the foil overhang. Slice the bars (handling gently—the tops will still probably be soft but it will be easier to slice at this point) and return them to the fridge to let the top harden completely. Then remove again and store however desired (I did 2 layers, separated by wax paper, in a tupperware container) in the fridge.