Peanut Butter Chocolate Rice Krispie Squares

Every week (or I try to anyways), I bake something and bring it into work for my coworkers to try and give feedback.  Essentially I use them as guinea pigs - if they keel over in pain, then the recipe doesn't make it onto the blog.  Ha!  A few weeks ago someone from work requested rice krispie squares for the weekly snack and I had to think of a way to snazz up the request.  A quick peruse through Pinterest and I found this recipe from Your Cup of Cake and it was perfect.  Peanut butter cups, peanut butter ganache, chocolate and rice krispies - who wouldn't love that combination???  Enjoy!

Note: Since this is a multi-step laying process, I'm going to have to lay this out differently - each layer will be given it's own list of ingredients and directions for ease sakes.  Hopefully you'll be able to follow along!
Tools Needed:

• 9 x 13 square pan
• Silicon spatula
• 4 bowls
• Measuring cups and spoons
• Microwave
• Double Boiler (optional) or pot with a few inches or water and a bowl large enough to sit overtop of the pot without touching the water
• Plastic wrap 

First Layer Ingredients:

• 3 cups crispy rice cereal
• 1/2 of 10 oz bag of mini marshmallows (I think the mini ones are easier to handle than the large marshmallows but both can be used)
• 2 tablespoons butter, softened
• 1/3 cup peanut butter, smooth or chunky variety
• 1/2 teaspoon vanilla extract

First Layer Directions:

1.  Grease the square pan sides and bottom with olive oil spray or butter and set aside.
2.  In a glass or microwaveable bowl, add the marshmallows, butter, peanut butter and vanilla extract.  Melt in the microwave on med-high for 45 seconds, take it out, stir and then return to the microwave for another 10 seconds, take out and stir again.  Repeat until the mixture is smooth.  Add the rice cereal and stir until rice cereal is mixed in.  Place mixture in the prepared pan and spread it with the spatula until it's even in the pan.  Set aside.

Second Layer Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter, smooth or chunky variety
• 1/2 teaspoon vanilla extract
• 1 1/2 cup powdered sugar
• 1 1/4 cup mini peanut butter cups or Reese's Pieces

Second Layer Directions:

3.  Combine the butter and peanut butter in a bowl and microwave for 45 seconds, take it out, stir the mixture and repeat the process until smooth.  Add the powdered sugar and vanilla extract and mix until smooth.  Dump it over the first layer and spread it evenly overtop.  Spread the peanut butter cups or Reese's Pieces evenly over this layer.  Place the pan in the freezer for about 20 minutes to allow it to set before adding the next layer.

Third Layer Ingredients:

• 3 cups crispy rice cereal
• 1/2 bag of 10 oz bag of marshmallows
• 2 tablespoons of butter, softened
• 1/2 teaspoon vanilla extract

Third Layer Directions:
4.  Prepare this as you prepared the first layer and dump atop the second layer, spread it out evenly and press firmly. 

Fourth Layer Ingredients:

• 1 cup and 2 tablspoons of peanut butter (it would be good to use the smooth kind here as you get that nice sheen of completely smooth ganache)
• 2 cups semi-sweet chocolate chips

Fourth Layer Directions:
5.  Melt the peanut butter and chocolate chips in the double boiler or bowl overtop of boiling water in a pot.  Stir constantly so the chocolate doesn't burn.  Remove from the heat source, allow it to cool for 5 minutes, then pour over the cereal layer and gently shake the pan to distribute the chocolate evenly.  Cover with plastic wrap and place it in the fridge for 1 hour to set.  Cut into bars.
6.  Eat and enjoy!

(Recipe comes from Your Cup of Cake)