Recipe: Peanut Butter Truffle Crispy Rice Bars (no bake)

PEANUT BUTTER TRUFFLE CRISPY RICE BARS
"This recipe is a fantastic spin on the old-fashioned dessert, and it looks much fancier and more time consuming than it actually is. Most of the time involved is just waiting for the various layers to chill enough to add the next element. The browned butter is a simple step that elevates the entire flavor of the crispy rice layer."



CRISPY RICE LAYER:
1/4 cup butter
1 (10 ounce) bag jumbo marshmallows
2 teaspoons vanilla extract
8 cups gluten-free crispy rice cereal (such as Erewhon)

FOR THE PEANUT BUTTER LAYER:
2 cups confectioners' sugar, sifted
1 cup creamy peanut butter
1/2 cup butter
1 teaspoon vanilla extract

FOR THE CHOCOLATE LAYER:
2 cups dark chocolate
1/4 cup butter

Spray an 8 by 11-inch baking pan with gluten-free cooking spray and set aside.

TO MAKE THE CRISPY RICE LAYER:
Melt 1/4 cup butter in a large pot over medium heat, stirring occasionally, until the butter browns, 3 to 5 minutes. Add the marshmallows and 2 teaspoons vanilla and stir continuously until the marshmallows are melted. Remove from heat and stir in the cereal.

Pour entire contents into the baking pan. Wet or grease your hands and pat down the cereal so it is level and compact. Freeze for 15 minutes to cool and set.

TO MAKE THE PEANUT BUTTER LAYER:
Using a stand mixer with a paddle attachment, combine all the ingredients for the peanut butter layer and blend on low speed.

Remove the crispy rice layer from the freezer and spread the peanut butter filling evenly over it. Freeze until firm to the touch, 30 to 60 minutes.

TO MAKE THE CHOCOLATE LAYER:
In a microwave-safe bowl, or over a double boiler, melt the chocolate and 1/4 cup butter for the chocolate layer and stir together until smooth. If using the microwave, heat at 30-second intervals, stirring well in between each interval.

Working quickly, spread the chocolate evenly over the peanut butter layer. If the peanut butter is cold, the chocolate will set quickly. Freeze the pan again, 15 to 30 minutes, as it will be much easier to cut if the peanut butter layer is firm.

Cut into bars and serve cold or at room temperature.

Makes 18 bars
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: Sweet Cravings by Kyra Bussanich