Peanut Butter Rice Krispie Treat: No-Bake Chocolate Drizzle

Instructions:

1. Line an 8x8 inch square baking pan with parchment paper, leaving an inch of overhang for easy removal. Lightly grease a silicone spatula with oil or butter to prevent sticking.
2. Place 1/2 cup (115g) unsalted butter in a large pot over low heat until it is completely liquid and begins to sizzle softly.
3. Stir in 1 cup (250g) creamy peanut butter until the mixture is velvety and fully combined.
4. Pour in 10 oz (283g) mini marshmallows.
5. Keep the heat low and stir constantly until the marshmallows have just melted into a glossy, pale tan cream.
6. Remove the pot from the heat and stir in 1 tsp pure vanilla extract and 1/4 tsp fine sea salt into the marshmallow mixture until the texture is velvety and uniform.
7. Add the crisped rice cereal to the bowl. Use a lifting and folding motion with your spatula to coat the cereal without crushing the rice grains.
8. Transfer the mixture to the prepared pan. Gently nudge the mixture into the corners with the back of the spatula without pressing down firmly to ensure the treats remain soft.
9. In a small bowl, melt the chocolate chips and coconut oil in the microwave in 20-second bursts. Drizzle the melted chocolate over the top of the treats.
10. Allow the treats to set at room temperature for at least 30 minutes before slicing into 16 large squares.