2 cups rice crisped cereal
¼ cup water
¼ cup sugar
3 tbsp. light corn syrup
3 tbsp. melted butter (I used unsalted)
Candy Corn Peanut butter Layer
1 cup creamy peanut butter
1 ¾ cup candy corn
4 tbsp. butter (I used salted)
1/2 cup semi-sweet chocolate chips (melted)
Peanut Butter Candies (optional)
Recipe Directions: Butter an 8 inch square pan really well and set aside; Place rice cereal into a large bowl and set aside. On low to medium heat in a small sauce pan add water, sugar and corn syrup. Slowly stirring mixture making sure the sugar syrup does not touch the sides of the pan. Bring syrup to a boil, using a candy thermometer the sugar syrup temperature should reach 235 degrees ( if you don’t have a candy thermometer take a spoon and place some of the sugar syrup under cold water; once the syrup forms into a soft ball it’s done ). Remove from heat and stir in butter and pour over rice cereal stirring quickly. Place mixture into prepared pan.
For the peanut butter candy corn layer. In a small sauce pan on medium to low heat place butter and candy corn; let the candy corn melt for about one minute before adding the peanut butter. Place peanut butter into the saucepan stirring and making sure all the candy corn has melted with the peanut butter (about 3-5 minutes). Once done add the layer over the top of the crispy layer and place in the freezer for about 5 minutes or until the second layer is firm.
In a microwave safe bowl place chocolate chips for 30 seconds; once they have melted place over the top of the second layer and add peanut butter candies. Cover the pan with plastic wrap and place in the freezer until the chocolate sets. Take out the freezer and use a knife working the sides of the pan until the sides become lose (The treat may need to thaw out just a bit). Cut into bars and store bars in an airtight container.