- 16
- 25 mins
- 180 mins
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Ingredients
- 4 cups rice crisp cereal
- 1/2 cup granulated sugar
- 1/3 cup corn syrup
- 1/2 cup smooth peanut butter
- 1/3 cup butter, melted
- 340 g semisweet chocolate, (about 12 oz), chopped
Preparation
Step 1
Line 8-inch (2 L) square cake pan with parchment paper. Add cereal to large bowl. Set aside.
In small saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium-high heat. Continue to 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.