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Category: Bars
Prep Time: Cook Time: Total Time:
For the bars:
4 cups chocolate wafer crumbs*
2 1/2 cups confectioners' sugar
2 cups Rice Krispies
1 cup rolled oats
1/2 teaspoon salt
3 1/2 cups smooth peanut butter
3/4 cup unsalted butter
1 cup (6 ounces) dark chocolate
For the topping:
1/4 cup (1.5 ounces) milk chocolate chips
1/4 cup smooth peanut butter
Instructions
To make the bars:
Butter a 9-inch square baking pan. Line with parchment paper so that the paper overhangs about 2 inches on opposite sides.
Combine chocolate wafer crumbs, confectioners sugar, Rice Krispies, oats, and salt in a large bowl. Set aside.
Place peanut butter and butter in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Heat the peanut butter and butter until melted and smooth.
Pour the peanut butter/butter mixture over the chocolate wafer mixture. Stir until well combined.
Transfer mixture to prepared pan. Spread evenly.
Place the dark chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
Pour melted chocolate over bars. Spread evenly. Place pan in refrigerator.
To make the topping:
Place milk chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
Place peanut butter in another microwave-safe bowl. Heat in microwave at half-power for 20 to 30 seconds, or until peanut butter is thinner and can be stirred easily.
Remove the bars from the refrigerator. Use a piping bag or a small spoon to drizzle the chocolate over the bars. Then, drizzle the peanut butter over the bars.
Refrigerate for 2 hours or overnight.
Run a knife along the two sides of the pan that aren't lined. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife to cut into 2 x 1 bars. (Try not to cut and drag the knife. Make the cuts straight down.)
Place bars in an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Note: *I used Nabisco Chocolate Wafers. You'll need about 2 full packages to get this many crumbs.
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Category: Bars
Prep Time: Cook Time: Total Time:
For the bars:
4 cups chocolate wafer crumbs*
2 1/2 cups confectioners' sugar
2 cups Rice Krispies
1 cup rolled oats
1/2 teaspoon salt
3 1/2 cups smooth peanut butter
3/4 cup unsalted butter
1 cup (6 ounces) dark chocolate
For the topping:
1/4 cup (1.5 ounces) milk chocolate chips
1/4 cup smooth peanut butter
Instructions
To make the bars:
Butter a 9-inch square baking pan. Line with parchment paper so that the paper overhangs about 2 inches on opposite sides.
Combine chocolate wafer crumbs, confectioners sugar, Rice Krispies, oats, and salt in a large bowl. Set aside.
Place peanut butter and butter in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water. Heat the peanut butter and butter until melted and smooth.
Pour the peanut butter/butter mixture over the chocolate wafer mixture. Stir until well combined.
Transfer mixture to prepared pan. Spread evenly.
Place the dark chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
Pour melted chocolate over bars. Spread evenly. Place pan in refrigerator.
To make the topping:
Place milk chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.
Place peanut butter in another microwave-safe bowl. Heat in microwave at half-power for 20 to 30 seconds, or until peanut butter is thinner and can be stirred easily.
Remove the bars from the refrigerator. Use a piping bag or a small spoon to drizzle the chocolate over the bars. Then, drizzle the peanut butter over the bars.
Refrigerate for 2 hours or overnight.
Run a knife along the two sides of the pan that aren't lined. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife to cut into 2 x 1 bars. (Try not to cut and drag the knife. Make the cuts straight down.)
Place bars in an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Note: *I used Nabisco Chocolate Wafers. You'll need about 2 full packages to get this many crumbs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.