1 bag peanut butter chips
1 stick butter
6 1/2 cups rice crispy cereal
1 bag semisweet chocolate chips
1/2 cup light corn syrup
1/2 cup honey roasted peanuts, chopped
Line a 9x13 pan with nonstick foil or parchment paper
Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth.
Remove from heat, add cereal and stir until evenly coated.
Pour into prepared pan, spread evenly, then cover with wax paper.
Use another 9x13 pan, or book, to press the mixture into an even layer, then remove the wax paper.
Place pan in freezer about 10 minutes or until firm.
Melt chocolate chips as directed on bag.
Add corn syrup and stir until well blended.
Spread chocolate mixture evenly on top cereal mixture then sprinkle with chopped nuts.
Using wax paper, lightly press the nuts into the chocolate.
Refrigerate 1 hour or until firm.
Cut, serve, enjoy!
(Recipe and photo from wdfood)