Chocolate and Peanut Butter Kit Kat Bars

Very nice and taste dessert, good for peanut lovers like me.

INGREDIENTS:

Base

1 heaping cup creamy peanut butter ( do not use natural or homemade peanut butter)

1/2 cup light corn syrup (light-colored, not lite)

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 tablespoon vanilla extract

3 cups Rice Kris pies cereal (or similar crispy rice cereal that’s vegan/GF, if necessary)

Chocolate Topping

1 heaping cup diced Kit Kat pieces (I used three 1.50-ounce bars, diced)

1 cup semi-sweet chocolate chips

1/4 cup creamy peanut butter (do not use natural or homemade peanut butter)

1 cup Rice Kris pies cereal (or similar crispy rice cereal that’s vegan/GF, if necessary)

DIRECTIONS:

Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.

In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.

Stop to stir. Mixture will be on the granular side, this is okay.

Return bowl to microwave and heat for 1 more minute on high power.

Stir in the vanilla.

Stir in 3 cups cereal.

Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.

Chocolate Topping - Dice the Kit Kat; set aside.

In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.

Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.

Stir in 1 cup cereal.

Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.

Place the Kit Kat in about 10 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.

Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.

Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.