Chocolate-Peanut Butter-Fudge Crunch

6 oz. semisweet chocolate chips

2 sticks unsalted butter

16 oz (1 jar) creamy peanut butter

3 cups Rice Krispies

1/4 tsp. salt

2 cups confectioner's sugar

1. Line an 8" square baking pan with wax paper.  Melt half of the chocolate chips and 1 TBSP of butter over medium heat.  Remove from heat, stir in 1 cup peanut butter, then 2 cups Rice Krispies.  Spread mixture evenly in pan and let cool for 15 minutes.

2. Melt the rest of the butter and salt.  Remove from heat and stir in remaining peanut butter and confectioner's sugar.  Spread half over cereal layer in pan.  Top with remaining 1 cup Rice Krispies.

3. Microwave remaining chocolate chips until almost melted.  Stir melted chocolate into peanut butter mixture.  Spread over last Rice Krispy layer, chill about an hour until set.

4. Cut into 16 pieces