1 (10 oz.) bag peanut butter chips
1/2 c. butter
6 1/2 c. crisp rice cereal
1/2 c. light corn syrup
1 (12 oz.) bag semisweet chocolate chips
1/2 c. honey-roasted peanuts, chopped
Microwave peanut butter chips and butter in large glass bowl, stirring at 20-second intervals, until blended and smooth. Add cereal and stir until evenly coated. Spread cereal mixture into lined with nonstick foil 13-inch by 9-inch baking pan (foil to extend about two inches above narrow ends of pan). Press into even layer. Place pan in freezer 10 minutes or until firm. Melt chocolate chips as directed on bag. Add corn syrup; stir until blended. Spread over cereal mixture; sprinkle evenly with nuts. Refrigerate one hour to firm. Lift foil by ends onto cutting board. Cut crosswise into 10 strips, then cut each strip into six bars. Makes 60 bars.