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; set aside. Place pretzels into large resealable plastic bag; coarsely crush. Set aside ⅓ cup of the pretzels. Place remaining pretzels and cereal in medium mixing bowl.
Place 6 tbsp of the butter in microwave safe bowl. Microwave on HIGH 30–45 seconds or until melted. Add marshmallows; microwave on HIGH 45–60 seconds. Stir until marshmallows are completely melted. Immediately add marshmallow mixture to mixing bowl; mix thoroughly. Spread crust evenly over 9×13 pan; firmly press into pan using waxed paper.
Combine 2 tbsp of the butter and half of the corn syrup in small microwave safe bowl. 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.
For ganache, place remaining butter and corn syrup in microwave safe 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 refrigerator until ganache is set.