I am sore. So very very sore. Who’s to blame? My boot camp workout class. Wow, this class is literally on another level of physical exercise. I leave that class every week with jello legs that can barely take me down the stairs, with abs so tender coughing, sneezing & laughing cause me great pain, and with arms that can barley lift the 1/2 gallon of milk for my cereal. Many of you would ask why I would put myself in this situation, heck I even pay money to be there. I pay money to have the feeling of passing out at least 2 times in that 1 hour torture chamber called a gym? Well my friends I do it in honor of concoctions such as this. Everyone’s got their reasons, so what if mine have to do with butter, sugar, chocolate & peanut butter?


Recently found unbleached sugar, hence the brownish hue…




Peanut Butter Crispy Bars
Recipe adapted from smitten kitchen

For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 T light corn syrup
3 T butter, melted

For the chocolate peanut butter layer
5 oz chocolate, coarsely chopped (I used chocolate chips)
1 cup creamy peanut butter

For the chocolate topping
3 oz chocolate, coarsely chopped (again used chocolate chips here)
1/2 t light corn syrup
4 T butter

To make crust: Lightly butter the bottom and sides of an 8-inch square baking pan.Put the cereal in a large bowl and set aside. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F. Here’s how you know when you reach the soft ball stage. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is coated, pour it into buttered pan. Using your hands, press the mixture into the bottom of the pan. Let the crust cool to room temperature.

To make chocolate peanut butter layer: In a large bowl, stir together the chocolate and the peanut butter. Microwave in 30 second increments, stirring with a spatula, until the mixture is smooth. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

To make the chocolate topping: In a large bowl, combine the chocolate, corn syrup, and butter. Microwave in 30 second increments until melted and combined. Pour the mixture over the chilled chocolate peanut butter layer and spread. Place back in fridge until third layer is chilled. Cut into squares and serve.



Images: sammyw