Here’s the thing: you’re going to be eating a lot of sugar in the next few days. There’s just no getting around it. So, you may as well eat some from your kitchen rather than from out of a wrapper. Please don’t be alarmed. Your body should be getting accustomed to the high dosages by now. Just embrace it. Embrace the sugar. Oh yes. And the chocolate. I haven’t mentioned that part yet. That really is the best part. Or is it the combination of the chocolate and the peanut butter? Hard to say. And we can’t just ignore the butterscotch. That wouldn’t be prudent.
Fact is, this is just an all-around delish kind of thing. Crispy, chewy bottom; rich chocolatey topping with just the right bite to it; I can’t say anything bad about it. Only good. It’s like a rice krispy treat on steroids. Peanut butter and chocolate steroids. Naturally, this is a recipe from my mother and her family, known for their baking chops and not afraid of a little butter. Or sugar.
We always had chocolate bars in the summer. I’m not sure why. They are good year-round. And perfect for Halloween. Just imagine your little ghosts’ and goblins’ eyes when they get a load of these. I’m thinking you can demand some pretty good tricks for one of these treats. My trick is making the pan disappear before my very eyes. Ba dum dum. Thank you very much. I’ll be here all night.
Notes:
I’ve tried to substitute brown rice syrup for the corn syrup, but it makes it too crunchy, not chewy enough. If anyone knows of a healthier substitute, let me know in the comments (you can use a simple syrup, but that seems kind of redundant). I think next time I’ll use a darker chocolate (like 70% cocoa) rather than the chips.
And most importantly, make sure you cut them into bars in the pan BEFORE you refrigerate them. Once these babies harden up, it’s not easy getting a knife through them. And I won’t tell if you lick the knife between rows.
Chocolate Bars
1 cup light corn syrup
3/4 cup sugar
1 cup peanut butter (creamy or chunky, your call)
6 cups Rice Krispies (or brown rice crisp cereal)
12 oz. semi-sweet chocolate chips
8 oz. butterscotch chips
Combine the chocolate and butterscotch in a double boiler and melt it (you can also use a bowl over simmering water; just make sure the bowl doesn’t touch the surface of the water).
While that’s melting, stir together the corn syrup and sugar in a heavy-bottomed pan and cook over medium low heat until bubbles start to form on the surface. Add the peanut butter and stir to combine. Once the peanut butter is melted into the sugar mixture, stir in the rice krispies a cup at a time. Turn off the heat and pour the mixture into a 9″ x 12″ buttered pan. Using a piece of buttered wax paper, push the mixture evenly into the pan, flattening it as you go.
Pour the melted chocolate over the rice krispy bottom. Using an offset spatula, spread the chocolate evenly over the surface.
Cut into small bars (about 1-1/4″ x 2″); I divided the short end into four rows and 9 rows on the long end. Refrigerate overnight or until the top is completely set (about 2 hours). Fend off your husband when he tries to start digging them out before they’re ready.