Peanut Butter, Chocolate Layered Rice Crispy Treats

1st Layer: Cereal Treats
3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter

½ teaspoon vanilla extract

2nd Layer: Peanut Butter Fudge

½ cup butter, softenend

½ cup smooth peanut butter

½ tsp. vanilla extract

1-½ cup powdered sugar

1-¼ cup mini peanut butter cups (I used a 12 oz bag of miniature Reeses cut in half because I couldn't get mini's)

3rd Layer:  Cereal Treats

 3 cups Crispy Rice cereal

½ of a 10 oz. bag of marshmallows

2 TBS butter, softened

1/3 cup peanut butter 

½ tsp. vanilla extract

4th Layer: Chocolate Peanut Butter Ganache

1 cup smooth peanut butter

2 cups chocolate chips

1. Prepare a 9x13 inch pan by greasing the bottom and sides with butter or a nonstick cooking spray.

2. 1st Layer: Measure out your 3 cups rice cereal and set aside. In a large microwave safe bowl, put in your marshmallows, butter, peanut butter and vanilla. Melt in the microwave for around 30 seconds, take out…stir…put back in for a few more seconds. Do this until the mixture is smooth. Stir in your rice cereal and put into prepared pan. Spread it out evenly and press firmly.

3. Peanut Butter Fudge: Measure out powdered sugar and set aside. On the stovetop (or in microwave) melt butter and peanut butter until smooth. Remove from heat, add powdered sugar and vanilla and stir until smooth. Dump over 1st layer of cereal and spread evenly. Spread out your mini peanut butter cups (Reese’s Pieces would work too) and gently press into the fudge.

4. Let the fudge set for a few minutes before you add the next layer of cereal.  (Can put the pan into the freezer for a few minutes.)

5. 3rd Layer: Prepare this layer as you did the first. Press on top of peanut butter layer, covering all peanut butter cups.

6. 4th Layer: On the stovetop, melt peanut butter and chocolate chips until smooth. Stir constantly to avoid the chocolate from burning. Let cool for a few minutes, the pour evenly over the cereal layer and gently shake pan to evenly distribute chocolate.

7. Carefully cover with plastic wrap, and place in the freezer or fridge to firm. Cut into bars.

From Your Cup of Cake