Friday, December 16, 2011
Day 16 of Christmas Crafting:
Peanut Butter Crispy Bars
Oh, the deliciousness. Since my birthday this summer, I have fallen in love with the two cookbooks from the Baked bakery in Brooklyn, NY. One of my new favorite treats is from their book, Baked: New Frontiers in Baking. Their Peanut Butter Crispy bars are absolutely addicting, and when I was invited to a second cookie exchange, I knew I needed to share these!
Three things to keep in mind for this recipe: They get gooey quickly at room temperature. I first made them on one of the hottest days of the summer, and they were a sticky (but delicious) mess when we ate them. Second, they are rich, so a little bit goes a long way. I like to cut them into little one-inch square pieces. After all, if people want more, they can always go back for seconds! Third, this is a 2-3 stage recipe. The bars need to set in the refrigerator between the second and third layers, so this is not a last minute recipe. Plan accordingly.
Here's the recipe. I've scaled it for a cookie exchange, so this will make approximately 48 1-inch pieces.
Peanut Butter Crispy Bars
(adapted from the recipe in Baked: New Frontiers in Baking)
5 1/4 c. rice krispies cereal
3/4 c. water
3/4 c. sugar
9 T. light corn syrup + 1.5 t. light corn syrup
9 T. melted unsalted butter
12 T. unmelted unsalted butter
15 ounces milk chocolate chips
3 c. creamy peanut butter
9 ounces dark chocolate
1. Line two 9X13 baking pans with parchment paper. You want the paper to come up the sides of the pan. This will let you lift the completed bars out to cut them more easily. Spray the parchment paper with nonstick cooking spray.
2. Measure the rice krispies into a bowl and set aside.
3. Pour the water into a small saucepan. Add the sugar and 9 T. corn syrup, making sure to keep it off the sides of the pan. Stir until incorporated and then put a candy thermometer into the pan. Cook over medium-high heat and bring to a boil. Leave it alone until it hits the soft-ball stage, 235 degrees.
4. Take the sugar mixture off the heat and stir in the 9 T. melted butter. Then pour this over the rice krispies and stir with a wooden spoon to evenly coat all the cereal.
5. After letting the cereal cool slightly (this will only take a couple of minutes), divide it between the two baking pans and start to push the cereal down to form an even crust covering the entire bottom of each pan. (Note: If the cereal is sticking to your fingers, wet them slightly with water.)
7. Pour the milk chocolate chips in a glass, microwave-safe bowl. Add the peanut butter. Stir until mixed together.
12. Pour half of the dark chocolate mix over the chocolate peanut butter layer in each pan and spread an even layer. Refrigerate for at least one hour before serving.