Chocolate Peanut Butter Crunch Bars
¼ cup dry-roasted peanuts 3 cups mini pretzel twists (about 1 2∕3 cups coarsely crushed), divided 3 cups crisp rice cereal ¾ cup butter (1½ sticks), divided 1 bag (10.5 oz) miniature marshmallows ½ cup light corn syrup, divided 1 bag (10 oz) peanut butter morsels 1 cup semi-sweet chocolate morsels
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 of the pretzels. Place remaining pretzels and cereal in Stainless Mixing Bowl.
Place 6 tbsp of the butter in Classic Batter Bowl. Microwave on HIGH 30–45 seconds or until melted. Add marshmallows; microwave on HIGH 45–60 seconds. Stir until marshmallows are completely melted using Mix ‘N Scraper®. Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over 9x13 pan; firmly press into pan using waxed paper.
Combine 2 tbsp of the butter and half of the corn syrup in Small Micro-Cooker®. Microwave, uncovered, on HIGH 30–45 seconds or until melted. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using Small Spreader.
For ganache, place remaining butter and corn syrup in Small Batter Bowl. Microwave on HIGH 30–45 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.