I made some slight changes to the recipe and I changed the quantities of the original recipe because I used a big baking tray and not just a little 8×8 square tin. I also weighed most of my stuff, so here is the recipe how I made it:
For the crispy layer:
1 bag Organic Puffed Rice Cereal
170g caster sugar
About 6tbsp golden syrup
125g salted butter, melted
For the peanut butter layer:
2 bars of milk chocolate (I used Tesco Luxury Britannia Milk Chocolate 150g), coarsely chopped
½ bar of Green & Black Organic Cooking Chocolate (72% cocoa), coarsely chopped
2 jars smooth peanut butter (340g jars)
For the chocolate layer:
1.5 bars of Green & Black Organic Cooking Chocolate, coarsely chopped
1 dollop of golden syrup
125g salted butter
For the crispy crust layer: Put the cereal in a large bowl and set aside. Line your baking tray with baking paper. If you cut it bigger you will have two “handles” to lift the finished crispy bar in one go out of your baking tray.
Into a small saucepan, pour 150 ml water. Gently add the sugar and golden syrup and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
For the milk chocolate peanut butter layer: In a glass bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour.
For the chocolate icing: In a large glass bowl, combine the chocolate, golden syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour.
Cut into squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
The longer you leave them the softer the rice crispies get but it still tastes absolutely moorish!