Peanut Butter Crispy Bars

I have made these bars once before, and they were amazing. I had some requests for them since, so a birthday was coming and I made them again. This recipe is for an 8x8 or 9x9 pan, but I double it and put it in a 9x13.

Baked - Peanut Butter Crispy Bars

Crispy Crust1 3/4 cups crisped rice cereal1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted (their recommendation) or salted (what I used, and liked) butter, melted
Layer 1: PB & Milk chocolate5 ounces good-quality milk (their recommendation) or semi-sweet (what I’d use next time) chocolate, coarsely chopped
1 cup creamy peanut butter
Layer 2: Dark Chocolate
3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter
Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. *I actually just threw wax paper in the pan, and it worked well.
Put the cereal in a large bowl and set aside.
Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. (*I'm a cheater, and just melt the chocolate in the microwave, and it works fine) Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refridgerator for 1 hour, or until the top layer hardens.
Make the dark chocolate layer: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. (*Ok, I cheat here again and just melt my chocolate in the microwave) Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
Cut into squares and serve. (*These are very rich, so start with small squares, and if people want they can go back for more) The bars can be stored in the refrigerator, covered tightly, for up to 4 days.