Peanut Butter Chocolate Coconut Crisp Bars
1 3/4 cup chunky peanut butter
3/4 cup plus 2 tablespoons Lyles Golden Syrup or Alaga Yellow Label Syrup
1/2 cup sugar
1 tablespoon vanilla
1 2/3 cup toasted coconut
2 1/2 cups crisp rice cereal
9 oz. semi-sweet chocolate, chopped
Line 2 loaf pans with foil; set aside.
In a large bowl combine the cereal and the toasted coconut. In a sauce pan combine the golden syrup, peanut butter and sugar; heat until melted together. Stir in vanilla. Pour into the cereal mixture. Press mixture evenly between the loaf pans. Refrigerate for 1 1/2 hours. Melt chocolate in heat proof bowl over simmering water. Spread evenly over the top of the cereal mixture. Return to the refrigerator to firm up. Remove from pans and slice into bars.