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1
Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
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2
BASE LAYER:.
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3
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
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4
Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
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5
Stir in rice cereal and cornflakes until coated.
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6
Press mixture into the bottom of prepared pan.
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7
PUDDING LAYER:.
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8
in a medium saucepan, melt the 3/4 cup butter.
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9
Stir in powdered sugar, dry vanilla pudding mixes, and milk.
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10
Spread pudding mixture over cereal layer; set aside.
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11
FROSTING:.
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12
In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
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13
Spread frosting over pudding layer.
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14
Cover and chill about 1 hour or until set.
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15
SERVING:.
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16
Remove set mixture from pan by lifting foil.
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17
Place on a cutting board; cut into 64 bars.
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18
TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.
