For the Krispy layer:
1 3/4 cups Rice Krispies cereal
1/4 cup water
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons melted butter
For the milk chocolate peanut butter layer:
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter
For the dark chocolate top layer:
4 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup
4 tablespoons butter
Line 8 x 8 inch pan with non-stick foil.
Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan. Stir with a spoon until it reaches 235º on a candy thermometer.
Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl. Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool.
For the chocolate peanut butter layer: In a microwave safe bowl, melt the peanut butter and chocolate. Stir to combine and pour over the crust. Stick back in the freezer until firm.
Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted. Stir and spread over the peanut butter layer. Chill again!
Cut into squares. Keep squares chilled.