Peanut Butter Crispy Rice Treats with Chocolate & Caramel Drizzle

Coat an 8-inch-square baking dish with cooking spray.

Microwave 2 tablespoons butter in a large microwave-safe bowl on High until melted, about 30 seconds. Stir in syrup, peanut butter and salt. Microwave on High until the mixture is runny, 30 to 45 seconds. (Alternatively, melt butter in a large saucepan over medium-low heat. Add syrup, peanut butter and salt. Stir to combine and cook until runny.)

Stir the mixture, then add cereal and mix until combined. Transfer to the prepared baking dish and press into an even layer.

Place chocolate in a medium bowl. Melt the remaining 4 tablespoons butter. Pour over the chocolate and let stand until it is softened, about 2 minutes. Whisk until smooth. If necessary, microwave in 10-second intervals, stirring in between, until the chocolate is completely melted. Pour over the cereal mixture and spread evenly. Drizzle caramel sauce in 4 straight lines across the chocolate. Drag a toothpick across the lines to create a zigzag pattern. Sprinkle with peanuts and flaky salt.

Refrigerate until the topping is firm, about 1 hour. Cut into 16 squares.