• Line a 15 x 10 x 1-inch baking pan with non-stick foil. Lightly spray the foil with non-stick cooking spray.

For the Bottom Layer

• In a large saucepan, combine sugar and corn syrup. Cook over medium heat and stir occasionally until the mixture starts to buuble around the edges. Do not le the mixture come to a boil. Remove from the heat. Stir in the peanut butter until it melts. Using a silicone spatula, stir in the rice cereal and cornflakes until coated. Firmly press the mixture into the prepared pan.

For the Pudding Layer

• In a medium saucepan, heat the butter over low heat until melted; remove from the heat. Gently stir in the confectioners' sugar, pudding mixes, and milk. (The mixture will be thick.) Using an offset spatula, spread the pudding mixture over the cereal mixture.

For the Chocolate Layer

• In a small saucepan over low heat, add the butter and chocolate chips. Stir until the mixture is melted and completely smooth, about 3-5 minutes. Spread the chocolate over the pudding layer. (The layers will be flush with the top of the baking pan.) Refrigerate until the chocolate has set, about 1 hour.
• Using the edges of the foil, lift the uncut bars out of the pan and palce on a cutting board. Cut into 64 triangles or squares. Enjoy!