PEANUT BUTTER RICE CRISPY BARS WITH CHOCOLATE ON TOP RECIPES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

Steps:

• Pour the cereal into a large bowl and set aside
• Line an 8-by-8-inch baking pan with parchment with 2 inches of overhang on 2 sides
• In a small saucepan with a candy thermometer attached, heat the honey and sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes
• (You might have to tip the pot on its side for enough of the sugar mixture to touch the thermometer
• )   Immediately stir in the almond butter and salt until smooth
• Add the peanut butter mixture to the cereal and stir until evenly coated
• Transfer the mixture to the prepared pan and press it down evenly
• Top with the melted chocolate and smooth the top
• Let stand until the chocolate is set
• Using the parchment, pull the bar out of the pan, transfer it to a cutting board and cut into pieces