Help with the Peanut Butter Crispy Bars recipe please!

D

deb-in-mi

Well-known member
I made the recipe last night and the top two layers are *amazing*. But I think I messed up the bottom layer. It was delicious but the sugar/water/corn syrup/butter combo seemed to pool on the bottom of the pan and never hardened. Did I not cook it long enough (I thought I cooked it to 235 but I may have been a few degrees shy).

Many thanks for your input.

 
I've made them 3x's Deb and even doubled the recipe the last time. The only

things I could guess at are did you use a candy thermometer and is it accurate? And did you wait until the bottom layer was chilled before adding the next layer?

So sorry yours didn't come out the right way but I'm sure they're still delicious!

 
Did you stir the Krispies into the caramel? It adheres to each individual krispie and there's

no caramel left in the pot. Then you put the krispie base in the pan and chill before adding the next layer.

If the base was chilled thoroughly, the only thing I can think is that the layer above it must have been warm and generated enough heat to melt the caramel again.

 
I stirred the caramel into the krispies...(answer to Cyn & Traca)

then cooled while I made the peanut butter/milk choc. topping. I poured that over the krispie layer (in the 9 x 13, I doubled the recipe) and let it chill in the fridge several hours until firm. Then I added the dark chocolate layer. And it wasn't until this morning that I cut them and found the bottom layer 'wet'.

I did not put the base layer (krispies) in the fridge to thoroughly chill before putting the second layer on.

If I didn't cook the caramel until 235 (I'm guessing I was a few degrees short - will buy another thermometer because I want to try again) would they cause it not to be firm? Yeast AND candy thermometers hate me:)

Thanks!

 
I forgot to say that Hubby and Neighbors loved the 'wet' krispies

which is saying a lot because my hubby insists he doesn't like rice krispie squares. But he made an exception with these. So much so that he asked if I would double the rice krispie layer next time. LOL

 
So glad I don't like peanuts and peanut butter.

although its alright mixed in with all the garlic, sesame, ginger, soy, chili, cilantro, etc. in cold Sichuan noodles.

 
the whole boiling and candy thermometer thing keeps me from trying these. whewww! wouldn't it be

good to make it with the old melted marshmallow trick---maybe adding in some caramels to make it caramel-y? forgive me, I'm into shortcuts sometimes.

 
Oh - I hope this would work....so not good with the candy thermometer...

i get so close and then blow it every time..

 
I like that idea - my poor DH saw some brown rice cooling on a baking sheet and

thought I'd made an extra large batch of Rice Krispie Treats -

smileys/surprise.gif

I need to make something like that soonish. smileys/smile.gif

 
Purchased! Thank you so much Traca - so excited!

And it was even offered with Amazon Prime - boy do I make weekly us of that - lol!

 
YAY! Normally I'm a gadget minimalist but 3 tools I've recently acquired

have made a huge difference. I'm so surprised how often I now use:

- digital thermometer
- digital scale (with grams/ounces one touch conversion)
- mini Cuisinart (it's about the size of an electric can opener, lightweight, and I pull it out far more often than my regular Cuisinart. The smaller size also makes it more efficient for chopping herbs, garlic, etc)

 
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