So whoever decided that Rice Crispy Treats adds should only be targeted towards kids was totally wrong.
Same with Cocoa Puffs and Cinnamon Toast crunch.
Why should only toddlers and pre-teens get to enjoy the sweet crunch of deliciously processed sugar cereal? Trix are not just for kids!
What they really need to do is run an add that shows adults sneaking Captain Crunch at 2 in the morning. Or stashing sandwich baggies of Cocoa Puffs in their glove compartments for the morning drive to work. And what about the broke college kid who eats Cheerios for breakfast, lunch and dinner??
This is their real audience!
I found these Peanut Butter Chocolate Crispy Bars in the Baked cookbook and instantly fell in love. These are Rice Crispy Treats…. all grown up. And sooooo much better.
I slightly altered the recipe to use semisweet chocolate instead of dark (I like a sweeter chocolate when I work with peanut butter, if you prefer a more bitter bite definitely substitute in dark, both are great).
These bars are rich, smooth, and crunchy all in one. And did I mention super easy? The hardest part is doing nothing while you wait for them to set in the refrigerator.
Peanut Butter Chocolate Crispy Bars
(Adapted from Baked: New Frontiers in Baking)
For the Crust:
- 1 3/4 cups crisped rice cereal
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 5 ounces good-quality milk chocolate, coarsely chopped (make sure you coarsely chop or they will not melt correctly)
- 1 cup creamy peanut butter
- 3 ounces semisweet chocolate, coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons unsalted butter
- Lightly spray a paper bowl with cooking spray and rub into bottom and sides of 8×8 inch baking pan.
- Put cereal in bowl and set aside.
- Pour 1/4 cup water into small saucepan and add sugar and corn syrup (be careful not to get any sugar or corn syrup on sides of saucepan when you pour them in). Use a small wooden spoon to mix until just combined. Put a candy thermometer in saucepan and cover over over medium-high heat until thermometer reads 235 degrees.
- Remove from heat and add butter. Stir. Quickly pour mixture over cereal and mix until thoroughly coated. Use your hands to pat cereal into bottom of pan. Let cool while you make the next layer.
- In a large bowl stir together chocolate and peanut butter. Set over a pot of simmering water and stir with a rubber spatular until smooth.
- Remove from heat and stir 30 seconds to cool slightly.
- Pour over cooled crust and smooth.
- Put pan in refrigerator for 1 hour or until firm.
- In a large bowl combine chocolate, corn syrup, and butter.
- Set over a pot of simmering water and stir with a rubber spatula until smooth.
- Remove from heat and stir for 30 seconds to slightly cool.
- Pour over chilled milk chocolate peanut butter layer and place back in the refrigerator for 1 hour or until the top hardens.