Line an 8.5x11-inch baking pan with parchment paper. Make sure the parchment paper is hanging over the sides. It will be easier to get the bars out of the pan when they are done. Set aside.

Add the corn syrup, brown sugar and granulated sugar in a large saucepan over medium-low heat and stir to combine. Bring to a boil, stirring constantly. Once boiling, remove from the heat and immediately stir in peanut butter and a pinch of sea salt. Mix until well combined. Quickly stir in Rice Krispies. Spread into the prepared baking pan. Lightly grease your hands and press the mixture evenly in the pan. The harder you pack the mixture down into the pan the more dense the bars will be. For a lighter bar, press gently.

In a small saucepan over low heat, combine chocolate chips, whole milk and peanut butter. Cook, stirring frequently until completely melted and smooth. Pour over the top of the bars and spread evenly.

Let the chocolate topping cool. Remove the bars from the pan, cut and serve.