Baked NYC Peanut Butter Krispy Bars

Source: http://www.bravotv.com/foodies/recipes/peanut-butter-krispy-bar

To make a 9x13 pan (Half of a half-sheet pan?)

Ingredients

For the crispy crust:

• 7/16 cups Water
• 3/8 cups Corn Syrup
• 1/2 cup sugar
• 105g of Rice Krispies
• 85g Butter

For the milk chocolate peanut butter layer:

• 225g Peanut Butter
• 225g Nutella
• 215g Milk Chocolate

For the chocolate icing:

• 225g Bittersweet Chocolate
• 50g Butter
• 1 1/2 tsp Corn Syrup

Directions

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking 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 1/4 c water into a small saucpan. 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 the 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 pands, 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.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an 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.

To make 8x8 square pan:

For the crispy crust:

• 1 3/4 c rice krispies
• 1/4 c sugar
• 3 Tbsp light corn syrup
• 3 Tbsp unsalted butter, melted

For the milk chocolate peanut butter layer:

• 5 oz good quality milk chocolate, coarsely chopped
• 1 c creamy peanut butter

For the chocolate icing:

• 3 oz dark chocolate (60-72% cacao), coarsely chopped
• 1/2 tsp light corn syrup
• 4 Tbsp (1/2 stick) unsalted butter

Make the crispy crust:
Lightly spray a paper towel with nonstick cooking 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 1/4 c water into a small saucpan. 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 the 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 pands, 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.

Make the milk chocolate peanut butter layer:
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Melt in a double bowler. Remove the bowl from the pan and stir for about 30 s to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: Melt the chocolate, corn syrup, and butter in a double bowling. Remvoe the bowl and stir for 30 s to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an 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.

NOTES:

• More like a reeses cup with a crispy bottom
• SUPER rich, so only make 8x8" serving
• Without thermometer, the 'soft-ball' stage was hard to find; rice krispies ended up crunchy, not gooey like rice krispy treat.