No-bake bars are not very ususual, but these are a little bit special. They have a thin vanilla layer in between the peanut butter/chocolate layers. The recipe makes a huge amount, too.
A 15X10X1 pan is a jelly roll pan or a rimmed cookie sheet. You could half the recipe and make it in a 9-inch square pan, but really, why would you want to?
Yummy No-Bake Bars (source: BH &G)
1 c. granulated sugar
1 c. light color corn syrup
2 cups peanut butter
3 cups Rice Krispies
3 cups cornflakes
¾ c. butter
4 cups powdered sugar
2 4-serving size packages vanilla instant pudding (not sugar-free)
¼ c. milk
1 12 oz. package semisweet chocolate chips
½ cup butter
Line a 15x10x1 inch baking pan with foil, extending the foil over the edges of the pan.
In a large saucepan, combine sugar and corn syrup; heat and stir just until mixture boils around the edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan.
For pudding layer, in a medium saucepan, melt the ¾ c. butter. Stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread pudding mixture over cereal layers; set aside.
For frosting, in a small saucepan, combine chocolate pieces and the ½ cup butter; heat and stir over low heat until melted. Spread frosting over pudding layer. Cover and chill about one hour or until set. To serve, remove set mixture from pan by lifting foil. Remove foil. Place set mixture on cutting board; cut into bars. Makes 64 bars.
To store: Layer bars in single layer between waxed paper in an airtight container; cover. Store in refrigerator or freezer.