The cafeteria worker from my childhood school used to prepare these! They were always flawless.

Line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine the melted butter, peanut butter, and vanilla extract. Mix until smooth.

Gradually add the powdered sugar to the peanut butter mixture, stirring until well combined.

Fold in the crispy rice cereal until evenly coated.

Press the peanut butter mixture evenly into the prepared baking dish to form the first layer.

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.

Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula.

Refrigerate the bars for at least 2 hours or until the chocolate is set.

Once set, remove the bars from the dish using the parchment overhang and cut into squares.

For an optional glaze, melt additional chocolate and drizzle over the bars in parallel lines for a decorative finish.

For a crunchy twist, add chopped peanuts or pretzels to the peanut butter layer. You can also experiment with different types of chocolate, such as milk or dark chocolate, for the topping. If you prefer a sweeter bar, use milk chocolate chips instead of semisweet. For a gluten-free version, ensure that the crispy rice cereal is certified gluten-free. To add a hint of saltiness, sprinkle a pinch of sea salt over the chocolate layer before it sets.