Ingredients:

  • 4 tbsp unsalted butter
  • 1 cup creamy peanut butter
  • 10 oz marshmallows
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp creamy peanut butter

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to create a sling.
  2. Place 4 tbsp unsalted butter and 1 cup creamy peanut butter in a large pot over medium-low heat; stir until melted and smooth.
  3. Add 10 oz marshmallows to the pot and stir constantly until completely melted and smooth.
  4. Remove the pot from the heat and gently fold in 6 cups crispy rice cereal using a rubber spatula until every piece is fully coated.
  5. Press the mixture firmly into the prepared baking pan.
  6. Combine 1 cup semi-sweet chocolate chips and 2 tbsp creamy peanut butter in a microwave-safe bowl.
  7. Microwave the chocolate mixture in 30-second bursts, stirring in between, until smooth.
  8. Pour the chocolate over the cereal base and spread evenly.
  9. Refrigerate for at least 60 minutes until the chocolate top has set.
  10. Lift the block out of the pan using the parchment paper sling and cut into 20 squares.