Chocolate Candy Icebox Bars

Chocolate Candy Icebox Bars

1/2 cup unsalted butter, plus more for baking pan
43 chocolate wafers
1 cup confectioners sugar
1/2 tsp fine salt
1 1/4 cups natural peanut butter
1 cup halved chocolate peanut nougat candy bars, such as snickers mini's, about 12
1 bag (11.5 ounces) chocolate crisped rice candy bars, such as Nestles crunch fun size

Lightly butter a 9 inch square metal baking pan an line with parchment paper, leaving a 2 inch overhand on all sides. Butter parchment. In a food processor, pulse wafers until finely ground, should make about 2 1/2 cups.
Transfer to a large bowl; whisk in confectioners sugar and salt. In a medium microwave safe bowl; microwave butter and peanut butter in 30 second increments, stirring until melted and smooth. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in nougat and wafer candy bars, then transfer to a pan.
With a small spatula, press mixture evenly into pan and refrigerate until set, about a half hour or so.
In clean microwave safe bowl, microwave crisped rice candy bars in 30 second increments until just melted. Pour over chilled mixture and with spatula, spread evenly. Refrigerate until set, about 20 minutes. Using parchment, lift confection from pan and cut into 27 bars. Refrigerate in an air tight container for about a week.