Yield: 25 (8" pan) or 36 (9" pan)

8 T softened butter (1 stick)
2 c peanut butter (creamy or crunchy)
3 c powdered sugar
3 c crisped rice cereal

1 1/2 c chocolate chips (milk, semi-sweet, bittersweet)
3 T vegetable oil

Blend the butter and peanut butter together until smooth.  Add the powdered sugar and mix thoroughly.  Stir in the crisped rice cereal. Press very firmly into an 8" or 9" foil lined pan. 

Melt the chocolate with the vegetable oil in the microwave using the defrost mode:  1 minute at a time, stirring until melted.  Takes about 2 minutes.  Spread melted chocolate on top of the peanut butter mixture.  Chill for at least 2 hours. 

Remove from pan by lifting at the edges of the foil.  Cut into 1" squares.  Makes 25 (8" pan) to 36 (9" pan).

Hint: can easily be doubled and pressed into a foil lined cookie sheet pan

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