Crispy Rice Bars
Ingredients
- Crispy Rice Layer:
- 5 1/4 cups crispy rice cereal (Snap, Crackle, and Pop approved)
- 1/2 cup water
- 3/4 cup sugar
- 9 tablespoons light corn syrup
- 9 tablespoons unsalted butter
- Milk Chocolate Peanut Butter Layer:
- 10 ounces milk chocolate (the sweet, melty kind)
- 2 cups creamy peanut butter (because smooth > crunchy here)
- Dark Chocolate Layer:
- 6 ounces dark chocolate (60–72% cocoa—go fancy)
- 1 teaspoon light corn syrup
- 8 tablespoons butter
Instructions
- Crispy Rice Layer:
- Pan Prep Party:
- Lightly spray a paper towel with nonstick cooking spray, then use it to grease up the bottom and sides of your baking pan. This is your crust’s VIP area—make it cozy.
- Cereal Situation:
- Dump the crispy rice cereal into a large bowl. Trust me, you’ll need the space for the sugar magic that’s about to happen.
- Sugar Wizardry:
- Pour 1/2 cup of water into a small saucepan. Gently add the sugar and corn syrup like you’re tucking them into bed (don’t get any on the sides of the pan—it’s fussy). Stick a candy thermometer in there—it’s about to earn its paycheck.
- Boil, Bubble, Toil (No Trouble):
- Set the saucepan over medium-high heat and bring it to a boil. Let it cook until it hits the soft ball stage (235°F). This is where the candy thermometer saves your life—don’t eyeball this unless you like crispy rice soup.
- Butter Up:
- Remove the saucepan from the heat, stir in the butter, and pour the molten sugar glory over the cereal. Move fast! Stir until every last bit of cereal is coated, then press it into your prepared pan with a rubber spatula. No need to press up the sides; we’re making a layer, not a bowl. Let it cool to room temperature while you tackle the next layer.
- Milk Chocolate Peanut Butter Layer:
- Chocolate Meets Peanut Butter:
- Combine the milk chocolate and peanut butter in a large, heatproof bowl. Place the bowl over a saucepan with simmering water (a makeshift double boiler). Stir until the mix is smooth and glorious.
- Cool It (Just a Bit):
- Remove the bowl from the heat and stir for about 30 seconds—just enough time to admire your work.
- Spread the Love:
- Pour the chocolate-peanut butter mix over the cooled crispy rice layer. Spread it evenly and pop the whole pan into the fridge for an hour, or until it’s firm enough to pass the “poke test.”
- Dark Chocolate Layer:
- More Chocolate Magic:
- Combine the dark chocolate, corn syrup, and butter in another heatproof bowl. Repeat the simmering water trick. Stir until the mixture is silky smooth, like edible velvet.
- Cool and Pour:
- Take the bowl off the heat and let it cool for 30 seconds (patience is key, even with chocolate). Pour the dark chocolate layer over the chilled milk chocolate peanut butter layer. Spread it evenly because presentation matters.
- Final Chill:
- Stick the pan back into the fridge for another hour, or until the dark chocolate layer hardens into perfection.
Notes
- Refrigerate leftovers in an airtight container—but let’s be honest, there won’t be any.
- Cut these into squares before they’re rock-solid. Unless you’re training for a knife-throwing competition, avoid chiseling your dessert later.