Crispy Peanut Butter Nutella Bars

Grease a 13 x 9 inch pan with cooking spray and set aside. Place 2/3 cup corn syrup, brown sugar, and peanut butter in a large saucepan. Cook, stirring frequently, until mixture begins to boil (be careful here, it can burn quickly). Remove from heat and stir in the rice cereal. Stir to coat thoroughly, then press into the prepared pan evenly using a greased spatula.

Place the pan in the refrigerator to cool. Meanwhile, make the second layer: place chocolate chips and Nutella into a microwave-safe bowl, and microwave in 20-second intervals, stirring after each, until melted and smooth. Pour over the cooled cereal mixture and spread evenly with an offset spatula.

Allow the second layer to cool completely. Then make the chocolate icing: place dark chocolate, remaining 1 teaspoon light corn syrup, and butter into a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until melted and smooth. Pour over the cooled bars and spread evenly with an offset spatula.

Allow to cool, then cut into bars. Keep leftovers in the refrigerator in an airtight container for 4-5 days. Makes about 18 (they are very rich, so I actually cut them a lot smaller for the party, but you can cut them whatever size you like).