Peanut Butter Nutella Crispy Bars

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Tonight is Covenant's closing ceremony where the kids are awarded certificates and grades are promoted! I don't  think I've ever missed a closing ceremony since I started kindergarten there 15 years ago. I am so happy to be able to go tonight as one of my favorite little girls is being promoted to the 1st grade! She is such a sweet girl :) I always enjoy our baking time together when I watch her.  

~Faith & I baking strawberry cupcakes~

I decided to make peanut butter nutella crispy bars for after the ceremony.  I love the look of the different layers of chocolate.  They turned out nicely and are a perfect treat for kids and adults! The combination of dark and milk chocolate with nutella pair nicely with the peanut butter in the rice crispys. There are three layers to this delectable dessert.  The bottom is the rice crispy with a peanut butter sauce, then a nutella and chocolate sauce, and finally a layer of chocolate ganache....

Bon appetite! 

Peanut Butter Crisp:

• 4 C. crispy rice cereal
• 2/3 C. brown sugar
• 2/3 C. light corn syrup
• 2/3 C. peanut butter

Nutella Layer:

• 1 1/2 C. chocolate chips
• 1 C. Nutella spread

Chocolate Icing:

• 6 oz. dark (bittersweet) chocolate, chopped
• 1 t. light corn syrup
• 8 T. butter, cut into tablespoons

Line a 13 x 9 inch pan with parchment paper with some overhang and set aside.  Place corn syrup, brown sugar, and peanut butter in a large saucepan.  Cook, stirring constantly, until mixture begins to boil (Keep a close eye on this as it can burn quickly!!).  Remove from heat and stir in rice cereal.  Stir to coat thoroughly, then press into prepared pan evenly using a greased spatula.

Place pan in refrigerator to cool.  Meanwhile, make second layer: place chocolate chips and Nutella into a microwave-safe bowl, and microwave in 20-second intervals, stirring after each, until melted and smooth.  Pour over cooled cereal mixture and spread evenly with offset spatula.

Allow second layer to cool completely.  Then make chocolate icing: place dark chocolate, 

1 t. light corn syrup, and butter into microwave-safe bowl.  Melt in 20-second intervals, stirring after each, until melted and smooth. Pour over cooled bars and spread evenly with offset spatula.

Allow to cool, then cut into bars.  Keep leftovers in refrigerator in air-tight container, for 4-5 days.   They are very rich, so I cut them to be more of a "two-bite" size piece.