Makes 9 to 36 bars (they are VERY rich)
Adapted from Baked
For the Crispy Layer:
For the Milk Chocolate Layer:
For the Dark Chocolate Layer:
First, make the crispy layer. Use paper towel and butter or cooking spray to rub the bottom and sides of an 8-inch square pan. Don't ever use olive oil for this step because it flavors the dessert in a totally not delicious way.
Measure the cereal into a large bowl and set aside.
Pour 1/4 cup of water into a small saucepan. Slowly add sugar and corn syrup to the center of the pan. Use a wooden spoon to gently stir these together. Put a candy thermometer into the pan (make sure the bottom of thermometer isn't touching the bottom of the pan but is hovering right above it). Cook the sugar-syrup mixture over medium-high heat, bringing to a boil, and continuing cooking until it reaches the soft ball stage on the candy thermometer (or 235 degrees Fahrenheit).
Remove the mixture from the heat and stir in the butter. Pour this blend over the cereal and stir, working fast, until the cereal is thoroughly coated. You are essentially candying rice crispies.
Press this crispy mixture into the bottom of the pan (not up the sides) and allow to cool.
Next, make the milk chocolate layer. You know us, put the milk chocolate and peanut butter into a glass bowl and microwave the two together, slowly and in small time increments, stirring between each 20 second blitz. Do this until the mixture is mostly smooth when stirred. The residual heat will continue to melt the chocolate as you make the final stir.
Pour the milk chocolate layer over the cooled crispy crust and refrigerate until this layer firms up.
Repeat this same microwave glass bowl process with the dark chocolate, butter and corn syrup. Remember to be careful not to let the chocolate burn. Go slowly. Be patient.
Pour this dark chocolate layer over the chilled milk chocolate layer and place back in the fridge to harden a bit.
Cut into 9 square or 36 cubes (these are very rich and a little goes a long way).