Spicy Chocolate Peanut Butter Brownie Crisps

1 package Ghirardelli Chocolate Supreme Brownie Mix

2 cups (12 ounces) semisweet chocolate chips

1 cup Rice Krispies

1 cup crumbled Melissa’s Hatch Chile Clean Snax

Line a 13” x 9” baking pan with parchment, letting ends hang 2” over the sides. Prepare and bake brownie mix according to package directions; pour into prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold.

Spread crunchy peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies and Clean Snax; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.

Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

NOTE: Feel free to play around with the amount of Rice Krispies and Clean Snax. If you don’t want it quite as spicy, use ½ cup of Clean Snax and 1 ½ cups of Rice Krispies. Also, if spicy isn’t your thing, check out the other varieties of Clean Snax (almond and coconut are my two favorites), for an entirely different taste.