Measure Rice Krispies into a large mixing bowl; set aside.
Lightly butter a foil-lined 8½"
x 11" cake pan and set aside.
In a large pan (or microwave
safe dish), combine sugar and corn syrup; bring to a boil.
Add peanut butter, and reduce
heat to minimum setting as you stir till smooth, being careful NOT to
scorch the mixture.
When peanut butter mixture is
beaten smooth, CAREFULLY (it’s hot, and it WILL stick to your skin) pour
over the bowl of Rice Krispies you’d set aside. Using a heavy wooden
spoon, quickly stir mixture and Rice Krispies together just until blended.
Pour into prepared pan, pressing flat with the back of the spoon.
pan aside to cool.
Cut and serve...or, add chocolate topping
microwave-safe dish, combine chocolate chips and 1 teaspoon vegetable
oil. Heat on high for 1 minute, remove from microwave and stir. If
chips do not melt completely when stirred, return to microwave for
15 seconds and stir again. Repeat this process until chips are
melted chips over the Rice Krispy bars and spread evenly.
Set in fridge to
solidified, carefully use a sharp knife and brute force to cut squares.
Wrap or cover and store in refrigerator or