Peanut Butter Crispies

Combine firmly packed brown sugar, light corn syrup, and ¼ cup peanut butter in a large saucepan over medium heat. Stir constantly until the mixture is fully blended and smooth, about 2-3 minutes.

Remove the saucepan from heat and let the mixture cool for 1 minute until it is still warm but no longer steaming.

Add the crisp rice cereal to the saucepan and fold gently with a rubber spatula or wooden spoon until all cereal is evenly coated with the peanut butter mixture.

Press the mixture firmly into a buttered 8-inch square baking pan or similar dish, using the back of a spatula or your hands to create an even, compact layer.

Allow the crispies to cool completely at room temperature for at least 30 minutes until they are firm enough to cut cleanly.

Cut the cooled mixture into bars or squares using a sharp knife, wiping the blade between cuts for clean edges.

Drizzle or spread optional peanut butter and chocolate candies over the top of the bars if desired, then serve or store in an airtight container.