Method:

Spray an 8×8-inch / 20×20-centimeter square baking tin with cooking spray, line with parchment, and set aside until ready to use.

Crisp Layer:

In a large pan, combine golden syrup and butter.

Bring mixture to a boil over medium-high heat, then remove pan from heat and stir in the vanilla extract.

Add Rice Krispies into the syrup mixture, stirring until well-combined.

Pour into prepared tin.

With damp fingertips, gently press mixture into the tin, creating a smooth, even cereal layer. Set aside while you prepare the rocky road.

Peanut Butter Fudge Rocky Road Layer:

In a large pan, melt chopped white chocolate and peanut butter over low heat, stirring gently to combine.

Remove from heat.

Stir in the peanuts, followed by the marshmallows and half of the Reese’s Pieces, allowing the marshmallows to become gooey and melted, with a few streaks or clumps of marshmallows remaining.

Pour rocky road over the crisp layer, making sure it is evenly distributed and completely covering the crisp layer. If necessary, use a spatula or spoon to push rocky road mixture into the corners of the tin.

Sprinkle with remaining Reese’s Pieces and a few additional mini marshmallows. Pat down gently to secure the toppings.

Decoration:

In the microwave or over a bain marie, melt 50 grams chopped white chocolate. Transfer to a piping bag and pipe evenly over the top of the rocky road.

Sprinkle with crushed peanuts.

Allow peanut butter rocky road to cool at room temperature, then slice into squares.

Store peanut butter rocky road bars in an airtight container at room temperature for up to five days.