These delectable squares pack just the right amount of gooey crunch to satisfy everyone. Courtesy of Alison Kent.
In large saucepan, bring marshmallows, corn syrup, peanut butter, brown sugar and salt to boil over medium heat, stirring until smooth, about 5 minutes.
Add cereal and ¾ cup (175 mL) of the peanuts, stirring just until coated. Scrape into greased or parchment paper-lined 13- x 9-inch (3 L) metal cake pan. Press firmly until smooth and evenly distributed.
Sprinkle evenly with chocolate chips; heat in preheated 350°F (180°C) oven just to warm chocolate enough to spread, 3 to 5 minutes. Remove from oven; using off-set metal spatula or small knife, spread chocolate evenly overtop; sprinkle with remaining peanuts.
Let cool. Refrigerate until chilled, at least 30 minutes. Cut into squares (wrap and store in cool dry place for up to 5 days).