any on the sides of the pan. stir gently to combine and set over a medium heat. cook the caramel until a candy thermometer reaches 235c or soft ball stage.
remove from the head and pour over the rice krispies. working quickly, stir the cereal thoroughly until evenly coated in the caramel. pour the mixture into the prepared pan and press the mixture into an even layer using your hands. let the crust cool to room temperature while you make the next layer.
in a small saucepan over a medium heat melt together the peanut butter and chocolate until smooth. remove from the heat and continue to stir for 30 seconds to 