Peanut Butter Rice Krispie Bars

Cup of Yum
1. Butter a 9 inch by 13 inch Pyrex or other baking pan.
2. Measure out the rice cereal into a large, heat-proof bowl.
3. In a medium to large sized pot, melt the peanut butter and butter together over low heat.
4. Add the marshmallows and stir until melted.
5. Quickly stir the cereal into the peanut butter and marshmallow mixture.
6. Transfer the mixture into the buttered pan, and use the spatula or your hands to spread the mixture evenly into the pan, pushing down on it gently.

Chocolate Peanut Butter Ganache and Sprinkle Topping

1. Melt the chocolate in a double boiler or in a small metal bowl over a pot of slightly simmering water.
2. In a small pot, heat the cream and peanut butter over low heat until the peanut butter has dissolved into the cream and the mixture is just starting to simmer.
3. Add the cream and peanut butter to the chocolate and whisk until smooth and uniform. Pour the chocolate peanut buttter ganache over the peanut butter rice krispie bars and spread it evenly with a spatula.
4. While the chocolate peanut butter ganache is warm, sprinkle your sprinkles and gently press them into the warm ganache.
5. Let it cool for at least 30 minutes before cutting.
6. Store at room temperature in the pan wrapped in plastic wrap or in an airtight container for one week.