This was my mom's recipes. These bars can be stored in the refrigerator, but my family likes them at room temperature for a creamier melt in your mouth texture.
CHOCOLATE PEANUT BUTTER BARS
1 cup(s) CORN SYRUP; Light.
1 cup(s) BROWN SUGAR
2 cup(s) PEANUT BUTTER; Creamy.
4 cup(s) RICE KRISPIES
4 tablespoon(s) INSTANT VANILLA PUDDING; From A 3.4 Ounce Box.
1/2 cup(s) BUTTER; Softened.
1 1/4 cup(s) CHOCOLATE CHIPS
4 tablespoon(s) PEANUT BUTTER; Creamy.
6 tablespoon(s) MILK
4 cup(s) POWDERED SUGAR
In a large pot, add corn syrup, brown sugar and 2 cups peanut butter.
Over medium heat melt peanut butter.
Remove pan from heat and stir in Rice Krispies.
Press Rice Krispies into a greased 13x9 pan.
In a mixing bowl, beat together the instant pudding, butter and milk until smooth.
Add powdered sugar and mix well.
Spread over Rice Krispies and place in the refrigerator for 10 minutes to set up.
Melt chocolate chips and peanut butter together and spread over pudding layer.
Allow the chocolate to harden before cutting into bars.
It can be placed in the refrigerator to harden faster.