Chocolate Peanut Butter Fudge Crunch
This recipe is from the rachael ray magazine.
Steps
Line an 8 inch square baking pan with parchment paper.
In a medium saucepan , melt half of the chocolate and 1 tablespoon butter over low heat.
Remove from the heat.
Stir in 1 cup peanut butter , then 2 cups rice cereal.
Spread the mixture evenly in the prepared pan.
Refrigerate until set , about 15 minutes.
Wash out the saucepan.
In the saucepan , combine the remaining 2 sticks butter and the salt.
Melt over medium heat , stirring.
Remove from the heat and stir in the remaining peanut butter and the powdered sugar.
Spread half of the peanut butter mixture over the cereal layer.
Top with the remaining 1 cup of cereal.
In a small bowl , microwave the remaining chocolate at medium power until melted , about 1 1 / 2 minutes.
Stir into the remaining peanut butter mixture.
Spread evenly on the cereal topped peanut butter layer.
Refrigerate until set , about 45 minutes.
Cut into 16 pieces.
Ingredients
semisweet chocolate, unsalted butter, creamy peanut butter, crispy rice cereal, salt, powdered sugar