Averie Cooks

Make the Peanut Butter Base:
-1 Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-1 In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
-1 Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave; white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
-1 Add 1 cup crispy rice cereal and stir to combine.
-1 Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
Make the Chocolate Fudge Top:
-1 In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel), add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
-1 Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
-1 Add 1 1/2 cups crisp rice cereal, and stir to combine.
-1 Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
-1 Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving.
-1 If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.