Chocolate-Slicked Chewy Crispy Bars

MAKES SIXTEEN 2-INCH SQUARES

These bars are a raw sugar riff on the Scotcharoo, a tooth-achingly sweet treat from my midwestern upbringing. They’re also reminiscent of the American Whatchamacallit bars (which I fear are now considered “retro”), and the Special Crisp bar in Canada.

2½ cups (3 ounces/85 grams) crispy rice cereal

⅓ cup (4 ounces/113 grams) brown rice syrup

⅓ cup (2⅝ ounces/75 grams) firmly packed dark muscovado sugar

½ teaspoon fine sea salt

½ cup (4½ ounces/128 grams) natural peanut butter, preferably the crunchy, salt-added variety

½ teaspoon pure vanilla extract

½ cup (3 ounces/85 grams) bittersweet chocolate chips (60% to 70% cacao)

1 teaspoon coconut, grapeseed, or canola oil

1. Line an 8 × 8-inch baking pan with aluminum foil or parchment paper. Spray the pan lightly with nonstick cooking spray.

2. Pour the cereal into a large mixing bowl.

3. In a small saucepan, stir together the brown rice syrup, sugar, and salt. Place the pan over medium heat. Stir gently as the syrup heats. When the sugar is dissolved and the syrup just begins to bubble around the edges, remove the pan from the heat—do not let the syrup boil. Add the peanut butter and vanilla extract, stirring until the peanut butter is completely melted.

4. Pour the goo over the cereal. Stir a few times with a large flexible spatula. Once the syrup has cooled enough to handle, spray a bit of nonstick spray on your hands and use your fingertips to lightly toss the mixture until the cereal is completely coated. Turn the coated cereal into the prepared pan and press it lightly and evenly, being careful not to compact the cereal too firmly, or the bars will come out hard instead of chewy. Let cool at room temperature for about 15 minutes.

5. Meanwhile, put the chocolate chips and oil in a heatproof bowl. Melt together in the microwave with 30-second bursts of high heat, stirring well after each interval until smooth. Pour the chocolate over the bars. Using a pastry brush, “paint” the surface of the bars with the chocolate for a thin, even coating. Refrigerate until the chocolate is set, about 20 minutes, before cutting into bars. Store in an airtight container at room temperature.

TIP: This recipe doubles easily—just use a medium saucepan for the syrup with the same cooking time, and pat the crispy mixture into a 9 × 13-inch pan instead.