Prepare a five- to six-cup log mold and set aside. Spray the interior of a measuring cup with cooking spray so you can easily measure out the corn syrup and the peanut butter.

In a large saucepan, pour the corn syrup, peanut butter, and sugars. Melt over medium–low heat. Add the pudding mix and semisweet chocolate. Heat until all ingredients are melted together, stirring the mixture until smooth.

Once melted, remove from heat. Add the cereal one cup at a time, mixing vigorously.

Spoon the batter into the prepared log mold. Firmly pack it down with a spatula.

Allow to set at room temperature for at least an hour or faster in the freezer before decorating.

Heat oven to 400°F (200°C).

Break baking chocolate into even pieces in two separate baking pans. Once oven is heated, turn off the heat and insert the chocolate. This will melt the chocolate slowly without scorching it.

Remove the peanut chew log from the mold. With a spoon, drizzle dark chocolate over it.

Once set, drizzle white chocolate and add chocolate bits.

Sprinkle with peanut brittle.