1 cup light corn syrup (the clear stuff)
1 cup sugar
2 cups creamy peanut butter
3 cups crisp rice cereal
3 cups corn flakes (I used bran flakes and you can't tell the difference)
3/4 cup butter or margarine
3 cups icing sugar
2 boxes vanilla pudding mix
1/4 cup milk
2 cups chocolate chips
1/2 cup butter or margarine
Line a cookie sheet (the one with a rim) with aluminum foil. Spray with cooking spray to prevent sticking. In a saucepan dissolve sugar into the syrup under medium heat. Just before coming to a boil add the peanut butter and reduce the heat to low. Please be careful as you're working with hot sugar. Don't plop all the peanut butter in at once. You'll get splashing and maybe some nasty burns. Stir the mixture until the peanut butter is incorporated into the sugar. Quickly add cereals and evenly coat. I transferred everything to a large bowl and made sure all was coated. Spread this mixture onto the cookie sheet, working quickly. I used a silicone spatula to move things around.
In another saucepan melt the 3/4 cup of butter. When fully melted whisk in the icing sugar. It start to thicken fairly quickly. Add the milk and puddings until smooth. Now spread quickly this mixture over the first layer on the cookie sheet. You need to have a spatula to spread things fairly quickly because the mixture will cool and be hard to move around.
Lastly, add the remaining butter to a microwave safe dish to melt. Then add the chips to the melted butter and let rest a minute or two. You could do this on the stove in another pot if you like. If the mixture is too thick, just add a little bit of milk to thin it out. Maybe a tablespoon. If you add too much the chocolate will seize and it won't look pretty. It should be thin enough to spread on the top of the other two layers.
Place the pan in the fridge to chill, about 30 minutes. Remove from fridge and cut into squares.
You could change it up a bit and use chocolate pudding mix, or peanut butter chips on top. Something to think about.
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