Pretzel Peanut Butter Crispy Bars

For the crust:
Spray an 8-inch square baking pan with nonstick cooking spray.

Place the pretzels and cereal in a large bowl and set aside. Combine the sugar, water, and corn syrup in a small saucepan over high heat. Bring to a boil and cook for 3 to 5 minutes, until a candy thermometer registers 235°F. Remove from the heat and stir in the butter. Pour the mixture over the cereal and quickly stir until the cereal is completely coated. Press the mixture over the bottom of the prepared pan and let cool to room temperature.

For the middle layer:
Meanwhile, combine the chocolate and peanut butter in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled crust and spread into an even layer. Chill in the refrigerator for about 1 hour, until the layer is hardened.

For the glaze:
Combine the chocolate, butter, and corn syrup in the top of a double boiler placed over simmering water, stirring until the mixture is smooth. Pour the mixture over the cooled layer and spread evenly. Chill for about 1 hour, until the glaze is hardened. Cut into squares and serve at room temperature.