Line an 8- x 8-inch baking pan with foil and spray with nonstick cooking spray and set aside.

Place the pretzels and cereal in a large bowl. In a saucepan over high heat, combine the sugar, water, and corn syrup. Bring to a boil and cook for 3 to 5 minutes, until a candy thermometer registers 235º F - do not overcook, it will burn in an instant. take off the heat and stir in the butter - it will bubble up, so watch out. Pour the mixture over the cereal/pretzel mixture and quickly stir until completely coated. Press the mixture over the bottom of the prepared pan and let cool to room temperature as you prepare the top.

Combine the milk chocolate and peanut butter in in a microwaveable bowl and microwave for 45 seconds at a time, stirring after each 45 seconds until the mixture is smooth and chocolate it completely melted. Pour the mixture over the base and spread evenly. Put in the fridge until the peanut butter layer has firmed up - or if you live in Chicago or somewhere frozen, put it outside.

Combine the bittersweet chocolate, butter, and corn syrup in a bowl and place on top of a saucepan with boiling water on the stove top (alternatively, just use a double boiler placed with simmering water), stirring until the mixture is smooth and chocolate is completely melted. Pour the mixture over the cooled layer of milk chocolate and spread. Put back in the fridge or outside until the glaze is firm. Cutand serve at room temperature.