Rice Krispies? Check. Peanut Butter? Check. Chocolate? Check. Delicious on their own, these three flavors will knock your socks off when layered together. The bars are decadent and rich, so be sure to have a glass of milk handy.

　　

Ingredients

makes 12 servings

　　1 cup (2 sticks) unsalted butter

　　6 cups mini marshmallows

　　6 cups Rice Krispies cereal

　　Cooking spray

　　1 3/4 cups confectioners’ sugar

　　1 cup creamy peanut butter

　　3/4 cup graham cracker crumbs

　　2/3 cup evaporated milk

　　1 2/3 cups granulated sugar

　　1/2 teaspoon salt

　　1 1/2 cups bittersweet chocolate chips

　　1 teaspoon vanilla extract

　　

Step 1

In a large saucepan set over low heat, melt 4 tablespoons of the butter. Add 4 cups of the marshmallows and stir until melted. Remove the pan from the heat and add the cereal. Stir until the cereal is coated. Press the mixture into the bottom of a greased 9 x 13-inch casserole dish. Coat your hands with butter and press the mixture into the pan. Using a chopstick, poke many holes in the layer. Set the pan aside.

　　

Step 2

In a medium saucepan set over low heat, melt 1/2 cup of the butter. Remove the pan from the heat and stir in the confectioners’ sugar. Add the peanut butter and graham cracker crumbs, stirring until well combined. Spread the mixture evenly over the Rice Krispies layer. Using a chopstick, poke many holes in the layer. Let cool completely.

　　

Step 3

In a medium saucepan set over medium heat, combine the remaining 4 tablespoons butter, the evaporated milk, granulated sugar, and salt and bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from the heat. Stir in the remaining 2 cups marshmallows, the chocolate, and vanilla. Beat for 1 minute until the marsh mallows are melted. Pour over the peanut butter fudge, spread evenly, and place in the refrigerator to harden, about 2 hours.

　　

Step 4

To serve, cut into 1-inch squares. Store in an airtight container at room temperature for up to five days.

　　From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.