I have, I'm sure mentioned Mr. P's obsession with Rice Krispie Treats on numerous occasions. I have also mentioned how incredibly irritating I find this, all Mr. P ever wants me to make is Rice Krispie Treats and as I so often tell him they are frustratingly simple to make. They take 5 minutes to put together and require no baking, which is the worst bit in my opinion. Needless to say your standard Rice Krispie Treats, as yummy as they are, do not fulfill my need for a serious baking fix.
These however are not your standard Rice Krispie Treats, oh no no no my friends, these are extreme, possibly gourmet Rice Krispie Treats. With a layer of candied Rice Krispies on the base, a creamy peanut butter and milk chocolate middle and a luscious, glossy dark chocolate icing on top, these are grown up Rice Krispie Treats.
These bars are pretty rich so best cut into smallish squares, both Mr. P and I really liked them, although Mr. P said he would prefer a milk chocolate topping and I suspect he would really have prefered a normal Rice Krispie Treat. I would have prefered a slightly thicker Rice Krispie layer myself as I felt the soft & rich to crispy ratio was slightly off. I loved how beautifully these cut though and they wouldn't look out of place on an afternoon tea table, they are beautifully layered and ever so dainty.
As corn syrup isn't available in the UK I used equal amounts of golden syrup as a substitute.
Peanut Butter Crispy Bars - Baked: New Frontiers In Baking
For the crispy crust:
1 ¾ cups crisped rice cereal
¼ cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
For the milk chocolate peanut butter layer:
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
For the chocolate icing:
3 ounces dark chocolate (60% to 72% cacao), coarsely chopped
½ teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter
To make the crispy crust:
Lightly spray a paper towel with nonstick spray and use it to rub the bottom and sides of an 8-inch square baking pan.
Put the cereal in a large bowl and set aside.
Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides. Let the crust cool to room temperature while you make the next layer.
To make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan n the refrigerator for 1 hour, or until the top layer hardens.
To make the chocolate icing:
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. and pour the mixture over the chilled milk chocolate peanut butter layer and spread into and even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.