Oh, my, goodness, gracious. Unless you absolutely hate peanut butter (or are allergic to it), you should make these immediately. I thought they would be good, but, no, they are utterly spectacular. Not too sweet, not too chocolately, not too peanut buttery and with the perfect balance of soft and crunchy.
I made the recipe pretty much as written and it went together easily. The biggest change was that I did not have any milk chocolate, so I used semi-sweet for both the filling and the topping. I'm not sure how much it affected the taste -- I suspect using the milk/dark combination is more for the aesthetics of getting the greatest color difference between the layers. I also did all the heating of the chocolate mixtures (both for the filling and the topping) in the microwave. Just heat it in a microwave-safe container (I like to use a pyrex measuring cup) at 50% power and stir well every 30 seconds or so.
And, although it really is easier to use a candy thermometer, you can test the doneness of the syrup for the rice crispy layer using the cold water test. So don't use that as an excuse. Now go make a batch!
And, although it really is easier to use a candy thermometer, you can test the doneness of the syrup for the rice crispy layer using the cold water test. So don't use that as an excuse. Now go make a batch!
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