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Sweet Marie BarsTad Seaborn for The Globe and Mail

When we visit my in-laws, our eyes immediately dart around the kitchen looking for the round Tupperware container that holds the best cookie bars in the world. If you haven't had them it's hard to explain how the sum of such simple ingredients can turn into something so divinely addictive. And if you have had them, well, then you know that if you bring these to a cottage weekend, you become the most awesome person ever. This classic recipe makes about 20-25 squares.


1/2 cup peanut butter

1/2 cup brown sugar

1/2 cup corn syrup

1 tbsp butter

2 cups Rice Krispies

1 cup salted peanuts

1 package semi-sweet chocolate chips


In a medium pot over medium-low heat melt peanut butter, brown sugar, corn syrup and butter; once melted allow to gently bubble.

Remove from heat and add Rice Krispies and salted peanuts. Mix well then press into a greased (I use butter) 8- or 9-inch square dish.

Pour semi-sweet chocolate chips onto the still-hot peanut layer and wait a minute for the chips to soften – then, as they melt, spread evenly to create a chocolate top layer. Let cool and cut into 20-25 squares before the chocolate gets too hard.

(Tip: you can throw this into the freezer to speed up the firming of the chocolate – about 10 to 15 minutes – but you still want it somewhat pliable for cutting.)