By Kendra Nordin, Kitchen Report
Inspired by The Pastry Chef’s Baking
For the crust
1-1/2 tablespoons butter
1/2 10-ounce package of marshmallows (about 20 marshmallows)
3 cups rice krispies
1. Line an 8-inch square pan with foil and lightly spray with nonstick cooking spray.
2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into pan.
For the milk chocolate peanut butter layer
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter
Melt the milk chocolate and peanut butter together in the top half of a double boiler set over hot water, stirring until completely melted and smooth. Remove the top half from the bottom half of the pan and stir for 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for one hour, or until the top layer hardens.
For the chocolate icing
3 ounces dark chocolate, coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter
1. In a large nonreactive bowl, combine the chocolate, corn syrup and butter.
2. In the top half of a double boiler, set over hot water, melt together and stir until smooth. Remove the pan from the heat and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens. When firm, cut into small squares and serve.
