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Chocolate Peanut Butter Krispie Bars

Sweet, layered bars with a crispy rice base, peanut butter–chocolate middle, and a dark chocolate topping.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 9 servings

Ingredients

  • 1 3/4 cups Rice Krispies cereal
  • 1/4 cup water
  • 1/4 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons butter, melted
  • 1/2 cup peanut butter estimate based on typical layer (use smooth peanut butter)
  • 1/2 cup chocolate, chopped or chips for peanut butter layer
  • 1/2 cup dark chocolate, chopped or chips for icing
  • 1 tablespoon corn syrup for icing
  • 1 tablespoon butter for icing

Instructions

  • Line an 8 x 8-inch pan with nonstick foil or spray foil with cooking spray; set aside.
  • In a small saucepan, combine the water, sugar, and 3 tablespoons light corn syrup, stirring gently to bring the sugar into the liquid without letting it stick to the pan sides.
  • Clip in a candy thermometer and heat over medium-high until the syrup reaches the soft-ball stage (about 235°F / 118°C), stirring occasionally to dissolve sugar.
  • Remove from heat, stir in the 3 tablespoons melted butter, then immediately pour the hot syrup over the Rice Krispies and stir quickly until the cereal is evenly coated.
  • Press the coated cereal firmly and evenly into the prepared pan using a silicone spatula; let the crust cool to room temperature.
  • For the peanut butter–chocolate layer, place the peanut butter and 1/2 cup chocolate in a large microwave-safe bowl and heat in short bursts, stirring until melted and smooth.
  • Spread the peanut butter–chocolate mixture evenly over the cooled cereal crust and chill for about 1 hour to set.
  • For the dark chocolate icing, heat 1/2 cup dark chocolate, 1 tablespoon corn syrup, and 1 tablespoon butter in a microwave-safe bowl in short bursts, stirring until smooth.
  • Pour the melted dark chocolate icing over the peanut butter layer and spread evenly, then chill until the top is firm, about 1 hour.
  • Remove the bars from the pan using the foil, cut into 9 squares, and store in the refrigerator.

Equipment

  • 8 x 8-inch baking pan
  • non-stick foil or foil + cooking spray
  • Small Saucepan
  • candy thermometer
  • wooden spoon or silicone spatula
  • Microwave-safe Bowl
  • rubber/silicone spatula

Notes

  • Press the cereal mixture firmly to ensure bars hold together.
  • Use smooth peanut butter for an even layer.
  • Heat chocolate in short bursts to avoid burning.
  • Chill until layers are set before cutting.