6 cups cocoa puffed rice
12 ounces semisweet chocolate chips
1 1/2 cups sugar
1 1/2 cups light corn syrup
14 ounces peanut butter
2 teaspoons oil
Using the 2 tsp. oil lightly coat a 9" x 14" x 2" glass or metal pan and chill in refrigerator.
Measure puffed rice into large mixing bowl.
Mix sugar and corn syrup together in heavy sauce pan. Bring to a boil over medium high heat, stirring occasionally. Lower heat to medium and add peanut butter, stirring constantly until well blended. Working quickly, pour over rice puffs and mix well. Once mixed pour into chilled pan and spread evenly. Immediately spread chocolate chips evenly over the top and press in with the back of a lightly oiled spoon or spatula. Wait 10 minutes and spread to smooth.
Allow to cool completely before cutting with sharp knife. Cut into 1 1/2" x 2" mini bars for 42 bars. Store at room temperature or in refrigerator.
These can also be cut into 1" squares for bite size morsels. Dress them up with peanut, cashew or pecan half on each square while chocolate is still hot.
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This is an exceptionally rich treat that everyone who loves peanut butter and chocolate has raved about.
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