MAKES 24 bars
TOTAL TIME: 35 minutes
You can substitute 1 cup semisweet chocolate chips for the semisweet chocolate.
|
1 |
cup (7 ounces) packed light brown sugar |
|
1 |
cup light corn syrup |
|
1 |
cup smooth or chunky peanut butter |
|
1 |
cup salted dry-roasted peanuts, chopped |
|
6 |
cups cornflakes |
|
6 |
ounces semisweet chocolate, chopped |
|
1½ |
tablespoons vegetable oil |
1. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
2. Bring sugar and corn syrup to simmer in large saucepan over medium heat. Off heat, stir in peanut butter and peanuts until smooth. Stir in cornflakes until well coated.
3. Scrape mixture into prepared pan and press into even layer with greased spatula. Microwave chocolate and oil together in covered bowl, stirring often, until melted, about 2 minutes. Spread melted chocolate mixture evenly over top to cover. Freeze, uncovered, until filling is firm and chocolate has hardened, about 15 minutes.
4. Use foil sling to transfer chilled bars to cutting board. Cut into 24 bars and serve, or transfer to refrigerator until serving time.