Chocolate Crispy Rice Treats

1 1/2 cups semisweet chocolate chips
1/2 cup peanut butter
4 cups crispy rice cereal

Line an 8 or 9 inch square pan with aluminum foil. Make sure to overlap by a few inches, so you can lift the treats out later. Lightly rub the bottom and sides of the foil with butter. Set the pan aside.

( Side note - I almost always recommend using name brand products, but aluminum foil is one of those times when it’s a necessity. Buy the good stuff, or you’re going to end up with knicks and tears, then little silver pieces sticking to your treats. The coins saved aren’t worth a ruined dessert. )

Combine the chocolate chips and peanut butter in a medium, heavy pan and place over low heat - stir continuously. When the chocolate is nearly melted, turn off the heat and set aside to cool. The heat of the pot will melt it the rest of the way.

Stir in the cereal and mix until it’s completely coated with the chocolate-peanut butter mixture.

Scrape the mixture into the pan and freeze for 15 minutes or refrigerate for 1 hour, or until the top feels cool and firm. Carefully lift the ends of the foil and remove the treats from the pan. (You, of course, only buy the good foil, so this won’t be a catastrophe!) Cut into 25 squares and serve. Store in the refrigerator in an airtight container or wrapped in your good foil. (Foiled again.)

Joi