Peanut Butter Crispy Bars

I live in a beautiful city. Yes, I wish I was already over in Missouri working my dream job, but if I can't be then I may as well make the most of where I live.  Yesterday I went hiking with a friend and some of the youth from church. It was just a short walk around Sydney Harbour National Park. It rained and was freezing cold but with views like this you get over it pretty quickly. 

When hiking you must have snacks and when I saw these Peanut Butter Crisp Bars on my Adopt-a-blogger's website I knew it was the recipe I had to try.  I did play with the recipe a little though, making the rice krispy layer more like my mars bar slice then the original.  But the peanut butter and dark chocolate layer on top was the perfect addition. They were eaten by all hikers very quickly, then finished off at church this morning by everyone else who was complaining about missing out!

Here are some more photos from my day. Enjoy!

Check out these recipes from the week.

• Cafe Nilson shares a friends recipe for Almond Butter Horn Cookies
• This Strawberry Cake with Egg White Base is a show piece. Recipe in english further down
• Lets go savoury (and healthy!) with Whole Wheat Pizza Muffins from Latest Addictions
• I have seen this Crepe Cake before and am waiting for the right occassion. Check out The Ceramic Canvas recipe
• Now this recipe intrigues me. Don't know if I'd ever eat it but maybe someone is brave enough to try Raspberry Chipotle Swirl Cupcakes from Evil Shenanigans

Peanut Butter Crispy Bars

Recipe from HoneyB

Ingredients

Rice Krispy Layer

1 3/4 cups rice krispies (rice bubbles)

60g butter

2 mars bars (milky way bars - the ones with caramel)

Peanut Butter Layer

1 cup peanut butter

140g milk chocolate, coarsely chopped

Chocolate Layer

80g dark chocolate

2 tablespoons butter

Method

1. Line or grease a 8 inch square cake pan.

2. Melt butter and mars bars in small saucepan to make rice krispy layer. When smooth move to a large bowl and stir in rice krispies.  Press the mixture into the base of pan and allow to cool while making the next layer.

3. In a heatproof bowl place the peanut butter and milk chocolate. Set the bowl over a saucepan of simmering water and melt, stirring with a rubber spatula or wooden spoon until mixture is smooth. Remove the bowl from the pan in the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy layer. Put the pan into the refrigerator for 1 hour, or until the layer hardens.

4. Make the Chocolate layer by melting dark chocolate and butter in a heatproof bowl over simmering water. Spread evenly over cooled peanut butter layer. Place in refrigerator until set.