1/2cupsmooth peanut butter, not natural peanut butter
1/2cuplight brown sugar, packed
3Tablespoonsbutter
2 1/2cupscrispy rice cereal, such as Rice Krispies
1teaspoonvanilla extract
Peanut topping;
1/2-3/4cupsalted peanuts, shelled and roughly chopped
Chocolate topping:
2ozsemi-sweet chocolate chips, about 1/4 cup
4ozmilk chocolate chocolate chips, about 1/2 cup (or use more semi-sweet chocolate chips)
1teaspoonbutter
3Tablespoonssmooth peanut butter, not natural peanut butter
Optional topping:
Coarse salt, for sprinkling over chocolate
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Instructions
Parchment-lined 8x8 pan (double for 9x13 pan)
Line an 8x8-inch square baking pan with parchment paper, covering the bottom and two sides, extending the parchment beyond the sides to use as handles to lift the bars from the pan later. Set aside.
In a medium saucepan, add the corn syrup, peanut butter, brown sugar and butter. Heat over medium-low heat, stirring constantly, just until melted and smooth. Do not overheat and don't boil the mixture.
Remove from the heat and stir in the vanilla. Add the crispy rice cereal and stir together well.
Spoon the rice cereal mixture into the prepared pan. Dip a fork into a glass of cold water and use it to press the mixture firmly and evenly into the pan.
Scatter the coarsely chopped peanuts over-top of the cereal mixture.
In a measuring cup, combine the chocolate chips, butter and peanut butter. Microwave for 30 seconds, stir, then microwave in 10-second increments, stirring after each one, just until the mixture is melted and smooth. (You can also melt in a small saucepan if you prefer).
Pour the warm chocolate mixture over the peanuts and use the back of a spoon to spread it evenly over the top. The top will be craggy from the peanuts. If desired, sprinkle a bit of coarse salt over the top as well.
Place the pan into the refrigerator to chill for at least 30 minutes before removing from the pan and slicing into bars.
Notes
I tested this recipe with all milk chocolate chips, all semi-sweet chips and a combination of the two. The combination created the perfect balance for my taste and to replicate the chocolate bar experience. I highly recommend the combination, but you can use all milk chocolate or all semi-sweet chocolate chips if you like.Store these bars in an airtight container at room temperature or in the refrigerator. These bars will also freeze well for up to 3 months.You can double this recipe and make in a 9x13-inch pan.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find substitution suggestions, more tips and step-by-step photos that you might find helpful.