Line a 13 x 9 inch pan with parchment so that the paper hangs over the sides. Butter the parchment paper.
In a large bowl, combine the cereal and peanuts and toss with a spoon to mix well.
In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil for one minute. Remove from the heat and stir in the peanut butter, vanilla and salt. Stir until the mixture is smooth.
Pour the sugar mixture over the cereal mixture and toss with a rubber spatula until the cereal is completely coated with the sugar mixture.
Pour the mixture into the prepared pan. Using the rubber spatula, spread the mixture over the bottom of the pan, being careful not to crush the cereal. Place the pan in the fridge for 20 minutes to allow the mixture to cool.
While the mixture is cooling, melt the chocolate in a heatproof bowl set over a pot of simmering water. Use a spoon or piping bag to drizzle chocolate over top of the mixture. Allow the chocolate to set.
Lift the mixture out of the pan and cut into small bars.
Recipe is adapted from Baked Elements by Matt Lewis and Renato Poliafito
Store at room temperature in an airtight container for up to 3 days.
Drizzle melted peanut butter over the tops for extra peanut butter flavor.
Use a rubber spatula to stir and prevent sticking.
We use Rice Chex but you can use any crunchy cereal.