These no-bake squares are sweet, simple and ridiculously good. The combo of chocolate and peanut butter on a crispy base is hard to resist, so don’t be surprised if these bars disappear quickly.

Makes 16 bars

PREP TIME: 25 minutes
COOKING TIME: about 10 minutes
CHILLING TIME: 30 to 40 minutes

INGREDIENTS

BASE:

• 1 ¾ cups crispy rice cereal
• ¼ cup water
• ½ cup granulated sugar
• 3 Tbsp white corn syrup
• 3 Tbsp unsalted butter, softened

PEANUT BUTTER-CHOCOLATE FILLING:

• 1 cup milk chocolate chips
• 1 cup smooth peanut butter

CHOCOLATE TOPPING:

• 4 oz dark chocolate, finely chopped
• ¼ cup unsalted butter, softened
• ½ tsp white corn syrup

INSTRUCTIONS

1. Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. Set aside.
2. For the base, measure the cereal into a large bowl and set aside.
3. Pour the water into a medium saucepan. Sprinkle the sugar over the water, making sure none of the sugar sticks to the sides of the saucepan. Add the corn syrup.
4. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture over medium heat, without stirring, until the candy thermometer registers 235ºF, about 10 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
5. Immediately remove the saucepan from the heat and stir in the butter.
6. Working quickly so the caramel doesn’t harden, pour the caramel over the cereal and stir well, making sure all of the cereal is coated.
7. Scrape the cereal mixture into the prepared pan. Spread it evenly in the pan, pressing it into the corners with a spatula or a square of greased parchment paper. Set aside.
8. For the filling, combine the chocolate chips and peanut butter in a medium saucepan. Cook over low heat, stirring occasionally, until melted and smooth.
9. Pour the filling over the base and spread evenly. Chill in the freezer until the filling is firm, 15 to 20 minutes.
10. For the topping, combine the chocolate, butter and corn syrup in a medium saucepan. Cook over low heat, stirring occasionally, until melted and smooth.
11. Pour the melted chocolate over the filling, spreading evenly to cover the filling completely. Chill in the freezer until the topping is firm, 15 to 20 minutes.
12. Using the parchment paper overhang, lift the bars from the pan to a cutting board. Cut into 16 bars. The bars can be refrigerated in an airtight container for up to 1 week.

TOOL KIT

• A candy thermometer is a handy tool to have around. It makes
  preparing caramel and other candies a cinch, but you can also
  use it for checking the temperature of oil when deep-frying.
  Candy thermometers are very affordable and can be found at
  most grocery and kitchen stores.