1/4 cup (50 mL) dry-roasted peanuts
3 cups (750 mL) miniature pretzel twists (about 1 2/3 cups/400 mL coarsely crushed), divided
3 cups (750 mL) crisp rice cereal
3/4 cup (175 mL) butter (1 1/2 sticks), divided
1 bag (10.5 oz or 250 g) miniature marshmallows
1/2 cup (125 mL) light corn syrup, divided
1 bag (10 oz or 300 g) peanut butter morsels
1 cup (250 mL) semi-sweet chocolate morsels
1. Coarsely chop peanuts using Food Chopper; set aside. Place pretzels into large resealable plastic bag; coarsely crush using flat side of Meat Tenderizer. Set aside 1/3 cup (75 mL) of the pretzels. Place remaining pretzels and cereal in Stainless (4-qt./4-L) Mixing Bowl.
2. Place 6 tbsp (90 mL) of the butter in Classic Batter Bowl. Microwave on HIGH 60-90 seconds or until melted. Add marshmallows; microwave on HIGH 60-90 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper® (see Cook’s Tip). Immediately add marshmallow mixture to mixing bowl; mix well. Spread crust evenly over Medium Sheet Pan; firmly press into pan using Baker’s Roller®.
3. Combine 2 tbsp (30 mL) of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.
4. For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5-10 minutes or until ganache is set. Cut into 24 squares; cut squares in half.
Yield: 24 servings of 2 bars