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Fudgy Peanut Butter Bars

Fudgy Peanut Butter Bars

These thick, decadent  chocolate-peanut butter bars are a great make-ahead treat and will keep well in the fridge, if you can resist gobbling them up. Freeze them for a delectable hot weather indulgence.

makes 16 generous squares

Peanut Butter Base

  • 2 cups white chocolate chips (about 1 bag)
  • 1 cup creamy peanut butter (Use a regular PB, such as Skippy. The natural kind tends to separate.)
  • 1 cup crispy rice cereal (We use Erewhon Crispy Brown Rice cereal.)

Chocolate-Peanut Butter Fudge Top

  • 11/2 cups semisweet chocolate chips
  • 11/2 cups creamy peanut butter (Skippy again)
  • 1 tablespoon unsalted butter
  • 11/2 cups crispy rice cereal (Erewhon)

Line an 8-inch square baking pan with parchment paper.

For the base, add white chocolate chips to a medium microwave-safe bowl and heat for 1 minute on high to soften. Add 1 cup peanut butter, return to microwave and heat on high to melt, about 1 minute. White chocolate can be temperamental, so watch carefully. Stir until mixture is combined and smooth. Add 1 cup rice cereal and stir to combine.

Turn base mixture out in prepared pan. Smooth with a spatula into an even, flat layer. Place pan in freezer to chill. So the two layers stick well together later, you may want to score the top lightly to create a bit of texture.

For the fudge top, add semisweet chocolate chips to a medium microwave-safe bowl and heat for 1 minute on high to soften. Add 11/2 cups peanut butter and the butter. Heat on high to melt, about 1 minute, keeping an eye out. You don’t want to overheat the mixture. Stir until all ingredients are combined and smooth. Add 11/2 cups rice cereal, and stir to combine.

Remove pan from freezer. The base needs to firm up a bit before adding the top layer. If necessary, return pan to freezer for 5 more minutes. Carefully turn chocolate mixture out over the base in an even, flat layer, smoothing the top lightly with a spatula.

Place pan in freezer to chill for 60 to 90 minutes, or until set. Pull mixture up out of the pan by the parchment paper, and cut into bars before serving. A bench scraper is ideal for the job. Store bars in the fridge.
 

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