Peanut Butter Crispy Bars - Small Batch

Step 1: Generously grease a 6x6x2 dish or line a 9x5 loaf pan with parchment paper. Set aside.

Step 2: NOTE: If using the loaf pan, make sure that the parchment paper extends over at least two of the opposite sides of the loaf pan. That way you can use the parchment paper to remove the uncut bars from the pan more easily. Also, the bars may be thinner in loaf pan than if you use a 6x6 dish. Can use a 5 or 6 inch round dish or pan if you have it. Grease generously or use paper for easy removal of finished bars.

Step 3: In a medium sized pot over low heat, melt together the butter, honey or corn syrup and sugar, stir till sugar is melted into the butter.

Step 4: When fully melted, raise the heat to medium low and bring the mixture to a boil. Boil for 1 minute. Don't be tempted to raise the heat, it is a small amount of mixture.

Step 5: Remove the pot from the heat and quickly stir in the peanut butter until the mixture is smooth.

Step 6: Immediately add in all of the crispy rice cereal and gently but quickly use a wooden spoon to combine until all the cereal is coated evenly.

Step 7: Turn the mixture out into the prepared pan and use a lightly oiled spatula to evenly distribute then press the mixture into the pan. Be sure to push it into the corners before smoothing the top.

Step 8: For chocolate covered bars - scatter the chocolate chips evenly over the top as soon as you have it pressed into the pan.

Step 9: Let it stand at room temperature until all of the chocolate is glossy and melted looking (about 5-10 minutes) then use an offset spatula or a silicone spatula to spread the chocolate evenly.

Step 10: Put the pan into the refrigerator for an hour to let the hot bars set up.

Step 11: Take out the bars and using a very sharp knife cut the bars into the size you prefer.

Step 12: Store bars in an air-tight container at room temperature or in the fridge if you desire.