Not to sound like a terrible person, but in a certain selfish way, this gift-picking ease is also kind of a bummer. I had one lovely evening of melting chocolate and cooking caramel with the Baked cookbook before it was wrapped up as a birthday gift and made its exit from my kitchen. Melissa, I will have to come to your house to visit it and gaze at its pictures. Expect for me to do this often. But you'll be there, and you do have a kitchen. So really, maybe it's not such a bummer! I've read that the Sweet & Salty Cake and all its elements are an all-day affair. Get ready.
My only reservation about this recipe is that the bars were unmitigatedly sweet without enough of that contrast you usually get with peanut butter and chocolate. But this could be because I was accidentally heavy-handed with the chocolate that goes in the PB layer. Still, it could benefit from some salt. Maybe flakes sprinkled on top? Or what if you added salted peanuts to the crisp bottom layer? Yum. Melissa, don't be surprised when I come over with candy thermometer in hand.
Peanut Butter Crispy Bars
From Baked: New Frontiers in Baking
For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 Tbsp. light corn syrup
3 Tbsp. unsalted butter, melted
For the milk chocolate peanut butter layer
5 ounces milk chocolate
1 cup creamy peanut butter
For the chocolate icing
3 ounces dark chocolate (60 to 72 percent cocoa)
1/2 tsp. light corn syrup
1/2 stick unsalted butter
Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub 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 (do not let any sugar or syrup get on the sides of the pan) 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.
Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for one hour, or until the top layer hardens.
Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
Cut into squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.