CHOCOLATE PEANUT BUTTER CRISPIES

The type of chips is up to you depending on your mood or preference: Choc-Au-Lait, Milk Chocolate, Semisweet, Butterscotch or Cappuccino. Try them all to decide which one is your favorite.

Yield: 16 two-inch squares

Ingredients

1 package (12 oz) GUITTARD CHOCOLATE CHIPS of choice
6 tablespoons peanut butter (creamy or crunchy)
3 cups crispy rice cereal
¾ cup roasted peanuts (salted or unsalted)

Directions

Line the bottom and sides of an 8x8-inch pan with plastic wrap so it hangs over the edges and can easily be lifted out after being filled. Set aside.

Combine chocolate chips and peanut butter in a large microwave safe bowl. Heat at medium power (50% or level 5) for 2-2 ½ minutes, stirring well after 1 minute initially then at 30 second intervals until smooth and chips are completely melted. Gently stir in cereal and peanuts so as not to crush cereal and until evenly covered with coating.

Spread into prepared pan. Refrigerate for about 15-25 minutes or until chocolate has set firmly enough to lift contents out of pan. Cut into squares. Store covered at room temperature. Squares can be individually wrapped for treats on the go.