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1
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
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2
Add crisp rice cereal. Stir until well coated.
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3
Using a buttered spatula or wax paper, evenly press mixture into a 13 x 9 x 2-inch pan coated with cooking spray. Cool.
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4
In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
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5
When the caramel is ready, pour on top of the rice crispies. Allow to cool completely at room temperature.
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6
Over a double broiler, melt the chocolate chips and shortening, stirring constantly.
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7
To make candy bars, cut into desired sized bars. Move the bars to a cooling rack with something underneath to catch the chocolate (baking sheet, parchment paper etc.). Pour the melted chocolate over the caramel side first. Transfer to the fridge for 10 minutes to cool. When chocolate has hardened, remove bars from the fridge. Flip each bar over carefully. Cover the peanut butter treat side with the melted chocolate and move to the fridge to cool again until chocolate has completely hardened on both sides.
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8
To make a pan of bars, pour the melted chocolate over top of the caramel layer and put pan in refrigerator and allow to cool, about 20 minutes.
