Ingredients:

  • 4 Tbsp (56 g) Unsalted Butter (for the base)
  • 10 oz (280 g) Mini Marshmallows
  • ¼ tsp (1.25 ml) Sea Salt
  • 6 cups (150 g) Crisp Rice Cereal (e.g., Rice Krispies)
  • 1 cup (240 g) Smooth Peanut Butter (non-separating style)
  • 2 Tbsp (28 g) Unsalted Butter (for the fudge layer)
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1 ½ cups (180 g) Sifted Icing Sugar (Powdered Sugar)
  • 8 oz (225 g) Quality Dark Chocolate (50-70%), chopped
  • 1 Tbsp (15 ml) Coconut Oil (or vegetable shortening)

Instructions:

  1. Prep the Tin: Line a 9x9 inch (23x23 cm) square baking tin with parchment paper, leaving a two-inch overhang on two sides for easy removal later.
  2. Melt the Base Binder: In a large saucepan (or microwave bowl), melt the 4 Tbsp butter over medium-low heat. Add the marshmallows and salt. Stir continuously until the mixture is completely smooth and creamy—remove from heat immediately once melted.
  3. Combine the Crunch: Quickly fold the 6 cups of crisp rice cereal into the marshmallow mixture until evenly coated.
  4. Press Firmly: Transfer the mixture to the prepared tin. Using a piece of lightly greased parchment paper or a clean spatula, press the mixture down very firmly and evenly across the base of the tin. This step is crucial for stability.
  5. Initial Chill: Place the base in the refrigerator for 20 minutes while you prepare the filling.
  6. Melt PB Ingredients: In a small saucepan, gently melt the 1 cup of peanut butter and 2 Tbsp of butter until just combined and smooth. Remove from heat.
  7. Add Flavouring: Stir in the vanilla extract.
  8. Whisk in Sugar: Sift the icing sugar directly into the peanut butter mixture. Use a rubber spatula to fold the sugar in until a thick, dense, uniform fudge forms.
  9. Layer and Chill: Immediately spread the peanut butter fudge layer over the chilled rice base, ensuring the layer is smooth and even.
  10. Second Chill: Return the tray to the refrigerator for a minimum of 45 minutes to firm up completely.
  11. Melt the Topping: Place the chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring well between each, until the chocolate is smooth and glossy. (Alternatively, melt over a bain-marie.)
  12. Pour and Spread: Pour the melted chocolate mixture evenly over the chilled peanut butter layer. Gently tilt the tin to ensure the chocolate coats the entire surface.
  13. Final Set: Return the tin to the refrigerator for a final chill of at least 1 hour 30 minutes, or until the chocolate is fully set and snaps when touched.
  14. Slice: Lift the slab out using the parchment paper overhang. Use a large, sharp knife dipped in hot water and wiped dry to slice the slab into 12 generous squares.