Crispy Chocolate Peanut Butter Squares
- 4 cups Rice Krispies* Cereal
- 1/2 cup Granulated Sugar
- 1/3 cup Corn Syrup
- 1/2 cup Smooth Peanut Butter
- 1/3 cup Butter
- 340 g Semisweet Chocolate, chopped
Line 8-inch square cake pan with parchment paper. Place cereal in large bowl. Set aside. In small saucepan, bring sugar, corn syrup and 1/3 cup water to a boil over medium-high heat. Boil, without stirring, until consistency of maple syrup, 4 to 6 minutes. Remove from heat; stir in peanut butter and butter until smooth. Pour over cereal; stir until well combined. Scrape into prepared pan, smoothing top. Let cool to room temperature. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate; pour over cereal mixture, smoothing top. Refrigerate until set, about 1 hour. Let stand for 30 minutes before slicing.