6cupsRice Chexor use Chocolate Chex if that's what you have
1 1/4cupssalted peanutscoarsely chopped
1cupfirmly packed dark brown sugar
1cuplight corn syrup
1cupsmooth peanut butterI used unsweetened to balance the Chocolate Chex
1tablespoonpure vanilla extractI used a teaspoon
1/2teaspoonof saltoriginal recipe called for 1 1/2, but that seemed like too much
6ouncesgood-quality milk or dark chocolatechopped
Some Reese' Minisoptional
Line a 9x13 inch pan with nonstick foil.
Place the cereal and peanuts in a large bowl and stir to combine.
In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil and let boil for 1 minute. Remove from the heat and stir in the peanut butter, vanilla, and salt.
Pour the sugar mixture over the cereal mixture (or add the cereal mixture to the peanut butter mixture, depending on what kind of bowl you prefer to clean), then stir well.
Turn the mixture out into the prepared pan. Grease your hands (or use a piece of parchment paper) and press the mixture into the bottom of the pan, being careful not to crush the cereal. Let cool to room temperature.
Melt the chocolate in a microwave or double boiler. Drizzle over bars, then sprinkle with Reese's minis. Let set.
Lift from pan and cut into squares.
The bars can be stored at room temperature, in an airtight container, for up to 3 days. If the weather is hot and humid, you might want to keep them in the refrigerator instead.