STEP - 1
Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
STEP - 2
STEP - 3
In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges.
STEP - 4
Heat and stir for 1 minute more. Remove from heat and stir in peanut butter until melted.
STEP - 5
Stir in rice cereal and cornflakes until coated.
STEP - 6
Press mixture into the bottom of prepared pan.
STEP - 7
STEP - 8
in a medium saucepan, melt the 3/4 cup butter.
STEP - 9
Stir in powdered sugar, dry vanilla pudding mixes, and milk.
STEP - 10
Spread pudding mixture over cereal layer; set aside.
STEP - 11
STEP - 12
In a small saucepan, combine chocolate pieces and the 1/2 cup butter; heat and stir over low heat until melted.
STEP - 13
Spread frosting over pudding layer.
STEP - 14
Cover and chill about 1 hour or until set.
STEP - 15
STEP - 16
Remove set mixture from pan by lifting foil.
STEP - 17
Place on a cutting board; cut into 64 bars.
STEP - 18
TO STORE: Layer bars between waxed paper in an airtight storage container; cover. Store in the refrigerator for up to 2 days.