Bars – Peanut Butter Crispy

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Line *square baking pans with parchment paper. Lightly coat paper with non-stick spray, ensuring all corners are coated.

Combine sugar, corn syrup and butter in a heavy bottom pot over medium heat.

Cook until the sugar dissolves. Remove from the heat.

Add peanut butter.

Whisk together until thoroughly combined and smooth.

Fold in rice krispies.

Spread batter evenly into *one baking pan, gently pressing into the pan to avoid air pockets, ensuring all corners are covered and the height of the batter is even across the pan.

Cool.

Pour the warm Ganache evenly over the rice krispie mixture. Using an offset spatula, spread the Ganache, ensuring equal distribution, across the entire pan.

Cool.

Over a double boiler, melt white chocolate. Cool slightly.

Transfer cooled white chocolate to a piping bag. Carefully cut just the tip off the piping bag.

Starting from one corner of the pan, and working toward the opposite corner, pipe white chocolate, from side-to-side, creating a zig zag pattern across the pan, as shown in the photo.

Cool completely. Best practice is to cool overnight.

Flip cooled peanut butter crispy bars onto a large cutting board.

Cut in half horizontally. Cut each horizontal half in thirds vertically, creating 6 equal strips.

Cut each strip in four pieces resulting in twenty-four equal 2"x3" rectangles.

SERVICE | Transfer to clean airtight food storage containers. Cover, label, date and store for service.

FREEZING | Place peanut butter crispy bars onto parchment lined sheet trays, ensuring they do not touch.Cover and freeze overnight.

Transfer frozen peanut butter crispy bars to clean airtight food storage containers. Cover, label, date and store frozen.