Tried out a yummy new recipe this weekend while I was home. This one came from Rachael Ray's magazine. This one was easy to veganize by subbing margarine for the unsalted butter and 1/4 tsp salt (added to the fudge ingredients, not the base) called for in the original recipe. So simple to make! They're REALLY rich though, so cut 'em small!

Chocolate Peanut Butter Fudge Crunch 6 ounces semisweet chocolate, chopped (or use chips) 2 sticks (8 ounces) plus 1 tablespoon margarine One 16-ounce jar creamy peanut butter 3 cups crispy rice cereal 3 cups confectioner's sugar

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 Tbsp margarine over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. (I plan to up this to 2.5 cups the next time I make these.) Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.

2. In the saucepan, combine the remaining 2 sticks margarine; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioner's sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal (I used closer to 1/2 cup here to be sure the fudge layers actually stuck together).

3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces. (I actually cut mine smaller since these are SO rich. I probably got closer to 30.)

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