Instructions

• Line an 8" square baking dish with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Set aside.
• In a food processor, add the ⅜ cup unsweetened cocoa powder, ½ cup granulated sugar, ¼ cup packed light brown sugar, a dash of salt, ⅜ cup all-purpose flour, and 1 teaspoon vanilla extract. Pulse a few times to combine.
• With the food processor running, drizzle in the 6 tablespoons melted unsalted butter until the mixture comes together and forms a cohesive dough ball.
• Scoop the brownie dough into the prepared pan and press it evenly into the bottom to form a compact layer. Do not wash the food processor bowl.
• In the same food processor bowl, add 1 cup creamy peanut butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, and 3 tablespoons unsalted butter. Process until the mixture is smooth and starts to hold together.
• Add the 1 cup Rice Krispies cereal to the peanut butter mixture and pulse just until the cereal is evenly distributed but still retains some crunch.
• Scoop the peanut butter layer onto the pressed brownie layer and press it down evenly and smoothly with the back of a spoon or an offset spatula.
• Melt the 1 cup semi-sweet chocolate chips (or chocolate candy coating) in a heatproof bowl set over simmering water (double boiler), stirring until smooth. Remove from heat and let cool 1–2 minutes.
• Pour the melted chocolate over the peanut butter layer and spread it into an even layer with an offset spatula or the back of a spoon.
• Chill the bars in the refrigerator until the chocolate is set, at least 2 hours.
• Use the parchment/foil overhang to lift the bars from the pan, cut into squares, and serve. Store leftovers refrigerated.