Breakfast Crunch Bars

Breakfast Crunch Bars(Adapted from King Arthur Flour CC)

Base

1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 1/4 cups brown sugar
1 teaspoon salt
12 tablespoons unsalted butter
1/2 cup peanut butter
1 large egg, lighty beaten

Chocolate Side

6 ounces dark chocolate, chopped
1/2 cup peanut butter
1 cup Rice Krispies

Butterscotch Side

6 ounces butterscotch chips
1/2 cup peanut butter
1 cup Rice Krispies

Base -

Preheat oven to 350

In a medium mixing bowl, whisk together flours, brown sugar, and salt. Cut in butter and peanut butter with a pastry blender until it resembles coarse meal. Mix in the egg. Evenly press dough into a 10X15" baking pan.

Bake for 20-25 minutes, or until it takes on a golden brown color and looks set. Remove from the oven and set aside.

Chocolate Side -

Place chopped chocolate and peanut butter in a medium microwave safe bowl. Melt in the microwave at half power, stirring often, until smooth. Gently stir in Rice Krispies.

Butterscotch Side -

Place butterscotch chips and peanut butter in a medium microwave safe bowl. Melt in the microwave at half power, stirring often, until smooth. Gently stir in Rice Krispies.

Spread chocolate mixture on 1/2 of the warm crust and then spread the butterscotch mixture on the other. This needs to be done before the crust cools - when you are spreading make sure to press down so everything adhears. Let cool for several hours for the bars to set before cutting.