Resipi Crispy Candy Bars

Ingredients : 

14 oz chocolate chips
3 oz (6 tbsp) unsalted butter
2 cups crispy rice cereal
3/4 cup + 1/3 cup smooth peanut butter
1 cup granulated sugar
1/2 cup + 2 tbsp heavy cream
1 1/2 cups marshmallow cream (1 7-oz jar)
1 1/2 cups roasted salted peanuts, coarsely chopped
14 oz soft caramels
3 tbsp light corn syrup

Combine 1 cup of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth.

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

By the way, here’s my favorite tip about baking with peanut butter. Line your measuring cup with cling wrap before you measure out the peanut butter. It keeps your cup clean, and it’s easy to pre-measure the peanut butter and have it ready to go. When you need to use it, just flip the cling wrap upside down and the peanut butter will fall right out! No more scraping it from measuring cups then washing them afterwards!

But back to the recipe. Line a 7×11-inch pan with foil, and spray the foil with nonstick cooking spray. (If you don’t have this size, you can use a 9×13 pan and just have thinner bars, or you can try using two loaf pans or smaller square pans.) Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.

dah buat bg aku sket k!