300 grams (approximately 30) Oreo cookies
115 grams (1/2 cup or 1 stick) unsalted butter, melted
200 grams (1 and 1/3 cup) good quality milk chocolate
200 grams (1 and 1/3 cup) good quality dark chocolate
125 grams (1/2 cup) smooth peanut butter
120 grams (3 cups) Rice Krispies or Rice Bubbles
Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy.
Source: PEANUT BUTTER RICE KRISPIE BARS