• 4 oz semi-sweet chocolate
• 2 tablespoons crunchy peanut butter
• 3 cups rice crispies
Use a double boiler or a saucepan and bowl that fits (i.e., sits partially in the pan
without touching the bottom, allowing contents of bowl to melt).
Place about 1-2” hot water in bottom pan, and place on stove burner over
medium heat. Break chocolate into top pan/bowl and add peanut butter. Heat
until chocolate melts. Stir to blend chocolate and peanut butter.
Remove top pan/bowl from saucepan and add rice crispies. Mix until crispies are
covered in chocolate mixture. Spoon mixture into pie pan greased with butter or
margarine. Allow to harden in refrigerator. Cut into squares and eat!