Ingredients:

  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) light corn syrup or golden syrup
  • 6 cups (170g) crisp rice cereal (such as Rice Krispies)
  • 1 cup (225g) creamy peanut butter
  • 1 cup (115g) powdered sugar, sifted
  • 1/4 cup (60g) unsalted butter, softened
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) unsalted butter

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt butter, sugar, and corn syrup in a large saucepan over medium heat. Stir until smooth. Remove from heat and stir in rice cereal until evenly coated.
  3. Press the rice cereal mixture firmly and evenly into the prepared pan.
  4. In a large mixing bowl, beat peanut butter, powdered sugar, softened butter, vanilla extract, and salt until smooth and creamy.
  5. Spread the peanut butter filling evenly over the rice cereal base.
  6. In a heatproof bowl set over a simmering pot of water (double boiler), or in the microwave in 30-second intervals, melt chocolate chips and butter, stirring until smooth.
  7. Pour the melted chocolate over the peanut butter filling and spread evenly.
  8. Refrigerate for at least 1 hour, or until the chocolate is set.
  9. Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve.