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Instructions |
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Line 15x10x1-inch baking pan with heavy foil,
extending foil over the edges of the pan; set aside.
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In a large saucepan combine granulated sugar and
corn syrup; heat and stir over medium heat just
until mixture boils around edges. Heat and stir
for 1 minute more. Remove from heat. Stir in
peanut butter until smooth. Stir in rice cereal
and cornflakes until coated. Press mixture into
the bottom of the prepared pan. Place a piece of
waxed paper over the mixture and press firmly with
your hands; set aside.
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For pudding layer, in a medium saucepan melt the 3/4
cup butter over medium heat. Stir in powdered sugar,
pudding mixes, 1/2 cup of the chopped candy, and the
milk. Spread pudding mixture over cereal layer; set
aside.
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For frosting, in a small saucepan heat and stir
chocolate pieces and the 1/2 cup butter over low
heat until melted and smooth. Spread frosting over
pudding layer. Sprinkle with the remaining 1/4 cup
chopped candy. Chill, uncovered, about 1 hour or
until set. Cover for longer storage. To serve, use
foil to lift uncut bars out of pan. Place on a
cutting board; cut into bars
To Make Ahead-
Layer bars between sheets of waxed paper in an
airtight container; cover. Store in the
refrigerator for up to 3 days or freeze for up to
3 months.
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Serving
Suggestions |
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Before serving, let stand at room temperature for 30 minutes.
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Originally Submitted
9/19/2021
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