* Percent Daily Values are based on a 2000 calorie diet.
Lightly butter 13 x 9-inch pan. In 4- to 5-quart Dutch oven, heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat.
Add 1 cup of the peanut butter; stir until smooth. Add cereal; mix well.
Immediately press in buttered pan.
In 2-quart saucepan over low heat, melt chocolate chips with remaining 1/4 cup peanut butter, stirring constantly. Spread evenly over bars.
Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set.
For bars, cut into 9 rows by 4 rows.
For easy removal of bars, line pan with foil and then grease the foil. When chocolate is set, use a spatula to lift entire recipe from pan. Cut into bars.
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