Oksana passed me the link to this recipe in the Toronto Star, and they turned out really well.  Best of all, they were super simple to make.  They take almost two hours, but the majority of that time is just waiting for things to set in the fridge — the actual working time is minimal — so you can easily have them prepping while you’re doing other things.  It made 21 “finger food” size squares.

1 cup chocolate chips
1/2 tbsp plus 1/2 cup unsalted butter
1 cup crunchy peanut butter
1 cup crispy rice cereal*
1/8 tsp salt
1-1/4 cups icing sugar

* If you want to prepare this gluten-free, ensure that you’re using a gluten-free crispy rice cereal.  I asked Ruth Anne, and Rice Krispies (which I used) are not gluten-free (they contain barley malt).  She did indicate that there are companies making gluten-free cereals of this type, though.

Grease 9-by-6 inch baking dish and line with parchment sling.

Place 1/4 cup chocolate chips and 1/2 tablespoon butter in large, microwave-safe bowl. Microwave on medium power until melted, up to 1-1/2 minutes, stirring every 30 seconds. Stir in 1/2 cup peanut butter. Stir in cereal until well-blended.

Scrape into prepared pan.  Press into even layer using back of large, greased spoon. Place in fridge.

Melt 1/2 cup butter with salt in medium pan on low heat. Stir in remaining 1/2 cup peanut butter until smooth. Stir in icing sugar until blended. Pour half over prepared chocolatey base. Return pan to fridge.

In small, microwave-safe bowl, melt 1/4 cup chocolate chips on medium power, about 1 minute. Pour into remaining peanut butter mixture. Stir to blend. Spread over second layer in pan. Smooth top. Cover and refrigerate at least 30 minutes.

Place remaining 1/2 cup chocolate chips in small microwave-safe bowl. Microwave on medium power until melted, 1 to 2 minutes, stirring two or three times. Pour over top layers in pan. Refrigerate until set, at least 1 hour.

Use sling to remove block from  pan. Cut into bars. Store in airtight container.