Chocolate Peanut Butter Rice Krispie Treats
1/4 cup water
1/4 cup corn syrup
1/4 cup sugar
1 3/4 cup Rice Krispies
3 Tbsp butter
5 oz milk chocolate
1 cup creamy peanut butter
4 oz bittersweet chocolate
1 tsp corn syrup
4 Tbsp butter
Combine water, 1/4 cup corn syrup, and sugar in a small saucepan. Cook to the soft ball stage (see here for directions: link).
While syrup is heating up, cut 3 Tbsp butter into small cubes. Put Rice Krispies into a medium bowl. Line a 8" or 9" square pan with foil and spray lightly with non-stick spray.
When syrup has reached the correct stage, quickly stir in butter and salt. Pour over Rice Krispies. Press into the bottom of the foil-lined pan.
Combine peanut butter and milk chocolate in a small saucepan. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.
Pour peanut butter mixture over Rice Krispies. Spread evenly. Place in refrigerator.
Combine bittersweet chocolate, remaining corn syrup, and remaining butter in small saucepan. Cook until chocolate is melted and mixture is smooth.
Pour over peanut butter mixture. Spread evenly.
Return pan to refrigerator for an additional 1-2 hours. Let sit for 10 minutes. Cut into squares.
Store squares in refrigerator.