CHEWY PEANUT BUTTER CHOCOLATE CRUNCH BARS

Place the corn flakes in a large bowl.

Combine the sugar and corn syrup in a medium sauce pan over medium high heat.   Whisk constantly until the mixture comes to a boil.  Remove the pan from the heat and add the peanut butter.  Whisk until the mixture is smooth.

Pour the peanut butter mixture into the corn flakes and stir until thoroughly coated.

Coat a 9” x 13” baking dish with non-stick spray and press the corn flake mixture firmly into the pan in an even layer and let cool completely.

Melt the chocolate in a glass bowl in the microwave at 30 second intervals, stirring after each, until the chocolate is fully melted and smooth (or use a double boiler).  Spread the chocolate evenly all over the corn flake mixture using a rubber or offset spatula.

Sprinkle the Heath bar toffee bits all over the top and lightly press them to adhere.

Place the casserole dish in the fridge for 1 hour to allow the chocolate to set.

Remove from the fridge and run a knife around the edges of the bars to loosen.  Cut into bars and DEVOUR.