My friend Jen sent me this that she would have brought to my cookie exchange party had I had it!  Go check out her blog.  She’s a mommy to 3, a new cat owner and they are also foster parents.  Cool peeps!

Chocolate Peanut Butter Crispy Bars

crust
1 3/4 cups rice crispy cereal
1/4 cup sugar
3 tbsp light corn syrup
3 tbsp butter, melted

peanut butter layer
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter

chocolate topping
3 ounces dark chocolate, coarsely chopped
1/2 tsp light corn syrup
4 tbsp unsalted butter

To make the crust:
Spray an 8″ square pan with nonstick spray.
Put the cereal in a large bowl and set aside.
Carefully mix the sugar, corn syrup, and water in a medium saucepan and bring to a boil over medium high. Insert a candy thermometer and boil until the mixture is 235 F. Remove from heat, stir in the melted butter, then pour over the cereal and mix quickly and thoroughly. Press into the prepared pan and let cool while you make the peanut butter layer.

To make the peanut butter layer:
Melt the milk chocolate and peanut butter together in the top of a double boiler (a glass bowl over simmering water is what I use) over gently simmering water. Stir until smooth, then pour over the crust and chill for an hour or until set.

To make the chocolate topping:
Clean out the double boiler, then put the dark chocolate, corn syrup, and butter in it and put it over medium-low heat. Stir until smooth, then remove from the heat, cool for about 30 seconds (stirring constantly), then pour all over the peanut butter layer. Chill for another hour so the topping can harden, then cut the bars into small squares to serve.

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