Chocolate Peanut Butter Fudge Crunch
Silvana Nardone
From Every Day with Rachael Ray
September 2008
MAKES 16 PIECES
Prep Time: 25 min (plus chilling)
Cook Time: 10 min
6 ounces semisweet chocolate,
chopped
2 sticks (8 ounces) plus
1 tablespoon unsalted butter
One 16-ounce jar creamy
peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners' sugar
1. 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 the heat; stir in 1 cup peanut
butter, then 2 cups rice cereal.
Spread the mixture evenly in
the prepared pan; refrigerate until
set, about 15 minutes. Wash out
the saucepan.
2. In the saucepan, combine the
remaining 2 sticks butter and
the salt; melt over medium heat,
stirring. Remove from the heat and
stir in the remaining peanut butter
and the confectioners' sugar.
Spread half of the peanut butter
mixture over the cereal layer. Top
with the remaining 1 cup cereal.
3. In a small bowl, microwave the
remaining chocolate at medium
power until melted, 1 1/2 minutes.
Stir into the remaining peanut
butter mixture. Spread evenly on
the cereal-topped peanut butter
layer; refrigerate until set, about
45 minutes. Cut into 16 pieces.
|
