Peanut Butter Krispie Bars

There are a few combinations that I am sure were just MFEO (made for each other). Some of these would be french fries and ranch dressing, lobster and butter, and Mr. E and me. But, the combination that I am so sure was destined for greatness is peanut butter and chocolate. I will eat anything that has peanut butter and chocolate. In fact, I'd probably eat it on chicken, in soup, in a box, with a fox, and wearing socks. It's heaven. Heaven.

Did I mention that chocolate and peanut butter are heaven? Because, they are.

I was excited to find this new recipe in the newest issue of Everyday Food. It was the final recipe and in my mind, they saved the very best for last. I decided to make some to give to my husband as he attended to his ecclesiastical duties in visiting some families.

These are really delicious but there is only one thing I would change...MORE CHOCOLATE. The recipe originally called for one bag which you put between the layers of the rice krispies and then a thin layer on top but this recipe needs a TON more. A TON. In fact, add three bags if you really need it and please, while the recipe called for semi-sweet chocolates, use milk chocolates. Semi-sweet chocolate just seems unnatural.

If you are curious what I really added to this recipe it would be the use of the foil (or you could use parchment paper) in he dish. I put the foil in so that there was a could couple of inches hanging over the sides. This way, when I went to pull the dish and cut it in to the bars I was didn't have to try to work around the sides of the pan. Instead I just pulled the sides of the foil out and then could cut really easily...plus I didn't have to clean a dish!

If you are curious what I really added to this recipe it would be the use of the foil (or you could use parchment paper) in he dish. I put the foil in so that there was a could couple of inches hanging over the sides. This way, when I went to pull the dish and cut it in to the bars I was didn't have to try to work around the sides of the pan. Instead I just pulled the sides of the foil out and then could cut really easily...plus I didn't have to clean a dish!

Peanut Butter Krispie Bars

makes one 8x8 pan

3 T. unsalted butter

4 c. miniature marshmallows (plus an extra cup to snack on whilst you bake)

1/3 c. creamy peanut butter

1/2 t. coarse salt

6 c. puffed rice cereal

nonstick cooking spray or vegetable oil

2 packages (24 oz.) milk chocolate chips (I think it might even be delicious to try dark)

1/4 c. chopped, roasted salted peanuts

aluminum foil or parchment paper

Put a layer of aluminum foil or parchment paper in the 8x8 pan with some of the foil/paper overlapping of the sides. This will make the bars easier to remove and keep the pieces together. Spray the foil/paper with nonstick spray or butter. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring CONSTANTLY, until melted, about four minutes or so. Add cereal and stir. With a wooded spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half of the melted chocolate on top. Repeat with remaining cereal mixture and chocolate. Sprinkle top with peanuts.

(Store in an airtight container for up to three days.)