Chocolate-Peanut Butter Bugle Bars

Creamy, crunchy, rich, salty and sweet all at the same time-these non-baked peanut butter bars are everything. Crispy crushed bugles (one of our employees ' favorite fast food dishes) are a fun and surprisingly delicious version of the usual crumb crust. At the heart of this cookie bar is the perfect combination of salty, crunchy and buttery flavors, and on top of the finished bars are placed a handful of whole chips - a playful touch that allows people to understand what awaits them when they take a bite of this salty-sweet dish. These decadent cookie bars were a huge success in the test kitchen, and recipe developer Ivy Odom notes that they are “perfect for closed doors, school parties, or for a dinner in front of the TV with wine and leftover bugles after a long day at work."
In a medium bowl, place 1 1/2 cups of shredded corn bars. Drizzle with the melted butter and stir until the mixture resembles coarse, wet sand. Squeeze the mixture firmly into the bottom of an 8-inch square glass or metal baking dish. Freeze until set, about 30 minutes.Combine the peanut butter, Graham cracker crumbs, and powdered sugar in a medium bowl until smooth. Spread the mixture evenly over the frozen cake. Freeze for 10 minutes.Meanwhile, combine the chocolate and cream in a medium saucepan. Cook over medium-low heat, stirring frequently, until the chocolate is melted and the mixture is smooth. Drizzle evenly with the peanut mixture. Sprinkle the chocolate mixture with the remaining 2 tablespoons of chopped corn, and top evenly with the wholegrain bars. Freeze until the chocolate mixture is set, about 15 minutes.Transfer to the refrigerator and refrigerate until ready to serve. Cut into 16 (2-inch) squares. Store the bars in an airtight container at room temperature for up to 2 days.