100gms– 1 cup graham cracker or scotch fingers crumbs
125gms– 1 cup powdered sugar
250gms– 1 cup creamy peanut butter
¼tspsalt
175gms– 1 cup dark chocolate chips
¾cuprice crispy cereal or puffed rice
Instructions
Line a 20x20 cm – 8x8 inch pan with baking paper.
Blend together the melted butter, graham cracker crumbs, powdered sugar, ½ cup peanut butter and salt. You can also do this by hand.
Spread into the pan and refrigerate for at least 15 minutes.
In a large heatproof bowl over a pan of simmering water (don't let the bowl touch the water), melt together the chocolate chips and the remaining ½ cup of peanut butter.
Remove from the heat and stir in the puffed rice.
Spread on top of the chilled peanut butter and cookie layer.
Refrigerate until the chocolate is firm.
Cut in 16 bars and store in an airtight container for up to 1 week.