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Category: Bars
Prep Time: Cook Time: Total Time:
For the bars:
4 cups chocolate wafer crumbs (about 2 sleeves of chocolate wafers)
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
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. (This can be done in the microwave stirring in intervals until blended together.) 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 are not 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 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.
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Category: Bars
Prep Time: Cook Time: Total Time:
For the bars:
4 cups chocolate wafer crumbs (about 2 sleeves of chocolate wafers)
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
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. (This can be done in the microwave stirring in intervals until blended together.) 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 are not 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 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: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.