Mocha Buttercrunch Bars

• Bar Base
• 4 ounces unsalted butter
• 3 tablespoons Medaglio d'Oro Instant Espresso Powder dissolved in 1 teaspoon very hot water
• 1 1/4 cups dark brown sugar
• 2 cups white whole wheat flour, sifted after measuring
• 2 teaspoons kosher salt
• Filling
• 1 cup white sugar
• 1 teaspoon kosher salt
• 1 cup Lyle's Golden Syrup or light corn syrup
• 6 ounces Butterscotch bits
• 1 1/2 cups quality peanut butter* crunchy or smooth
• 3 cups cornflakes
• 1 cup ~70% dark chocolate, chopped
• 1 cup unsalted butter

1. In a mixer, with the paddle, cream together sugar , butter, espresso til fluffy. Add flour and S til combined, scraping up the bottom of the mixer bowl.
2. Lightly pat down this base mixture in a 9 x 13 metal or china baking pan. Bake at 350 degrees 10- 20 minutes til lightly browned. Remove and cool on rack.
3. In saucepan, heat sugar and syrup til hot enough to melt a butterscotch bit. Add bits, , stir to melt all. Add peanut butter and stir quickly to fully combine. Remove from heat, pour over bowl of cornflakes and thoroughly combine. Pour over pre-baked base. Chill.rn-------------rnWhile pan is chilling, melt butter, remove from heat, quickly stir in chocolate to melt. While spreading with a metal cake spatula, pour melted chocolate mixture over pan for a thin opaque layer. (You may have some leftover chocolate mix. If so, chill it and roll into truffles, adding liqueur or chopped nuts as desired!) Chill. Cut into 1" squares. (Put in petit fours cups for pretty!)
4. * Don't use commercial, sweetened peanut butter. Teddy's or Arrowhead work well. Should not be super dry or it won't be oily enough to mix well.

bar base, butter, very hot water, brown sugar, whole wheat flour, kosher salt, filling, white sugar, kosher salt, syrup, butterscotch, peanut butter, cornflakes, unsalted butter

Taken from food52.com/recipes/39721-mocha-buttercrunch-bars (may not work)