Chocolate Peanut Butter Fudge Crunch

16 Servings

• 6 ounces semi-sweet chocolate chips
• 17 tablespoons unsalted butter
• 1 16-ounce jar creamy peanut butter
• 3 cups crispy rice cereal
• ¼ teaspoon salt
• 3 cups powdered sugar

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 heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread 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 heat and stir in remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with remaining 1 cup cereal.

In a small bowl, microwave the remaining chocolate at medium power until melted, 1½ minutes. Stir into remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer. Refrigerate until set, about 45 minutes.

Cut into 16 pieces.

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