Crunchy Peanut Butter Chocolate Bars

1. 1

   In a large saucepan set over low heat, melt 4 tablespoons of the butter.

2. 2

   Add 4 cups of the marshmallows and stir until melted.

3. 3

   Remove the pan from the heat and add the cereal.

4. 4

   Stir until the cereal is coated.

5. 5

   Press the mixture into the bottom of a greased 9 x 13-inch casserole dish.

6. 6

   Coat your hands with butter and press the mixture into the pan.

7. 7

   Using a chopstick, poke many holes in the layer.

8. 8

   Set the pan aside.

9. 9

   In a medium saucepan set over low heat, melt 1/2 cup of the butter.

10. 10

    Remove the pan from the heat and stir in the confectioners sugar.

11. 11

    Add the peanut butter and graham cracker crumbs, stirring until well combined.

12. 12

    Spread the mixture evenly over the Rice Krispies layer.

13. 13

    Using a chopstick, poke many holes in the layer.

14. 14

    Let cool completely.

15. 15

    In a medium saucepan set over medium heat, combine the remaining 4 tablespoons butter, the evaporated milk, granulated sugar, and salt and bring to a boil; cook 4 to 5 minutes, stirring constantly.

16. 16

    Remove from the heat.

17. 17

    Stir in the remaining 2 cups marshmallows, the chocolate, and vanilla.

18. 18

    Beat for 1 minute until the marsh mallows are melted.

19. 19

    Pour over the peanut butter fudge, spread evenly, and place in the refrigerator to harden, about 2 hours.

20. 20

    To serve, cut into 1-inch squares.

21. 21

    Store in an airtight container at room temperature for up to five days.

* Per serving · 4 servings · Values may vary.