When you look at this recipe, it instantly seems like Rice Krispie treats for grownups. It's got a caramelized rice krispie layer, followed by a creamy milk chocolate peanut butter layer, topped with a dark chocolate ganache. It sounded mouthwatering so I made it. I discovered 1 thing and remembered 2 things. I remembered I'm not a huge peanut butter fan. I discovered "caramelized rice krispies" was really more "crunchy rice krispies". I discovered I prefer the normal rice krispies treat over crunchy rice krispies. So, almost needless to say, I don't know that I was a fan of this recipe. I think it sounded better in theory than it tasted in reality. Peanut Butter and chocolate lovers might like it though so don't let me stop you from trying it out. For now, I will stick to the pure, simple taste of traditional Rice Krispie treats.
1 ¾ cups crisped rice cereal
¼ cup water
¼ cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
Milk Chocolate Peanut Butter Layer
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter
3 ounces dark chocolate, coarsely chopped
½ teaspoon light corn syrup
4 tablespoons unsalted butter
1. Make the crust: Line an 8-inch square pan with foil and lightly spray with nonstick cooking spray.
2. Put the cereal in a large bowl and set aside.
3. Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup without letting them get on the sides of the pan. 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, 235⁰F.
4. 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 or a spatula, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature.
5. Make the milk chocolate peanut butter layer: Melt the milk chocolate and peanut butter together in the top half of a double boiler set over hot water, stirring until completely melted and smooth. Remove the top half from the bottom half of the pan and stir for 30 seconds 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.
6. Make the chocolate icing: In a large nonreactive bowl, combine the chocolate, corn syrup and butter.
7. In the top half of a double boiler, set over hot water, melt together and stir until smooth. Remove the pan from the heat and stir for 30 seconds 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. When firm, cut into small squares and serve.