Pure brilliance! It’s like a peanut butter cup marries a rice krispies treat . . . and of course I picture the peanut butter cup side of the wedding party all in classic black and sunglasses (think New York City crowd), and the rice krispies side is wearing pastels and florals. I don’t know why. But the results of this marriage are outstanding! You’ve got crunch, a fabulous blend of flavors, and smooth chocolate . . . .
¼ c butter
¼ c smooth peanut butter
6 c (a 10.5-oz. pkg.) miniature marshmallows
6 c rice krispies cereal
2 c milk chocolate chips
Butter wax paper and place on 17 x 12 cookie sheet. Set aside. In large pan, melt butter over low heat. Stir in peanut butter. Add marshmallows and stir just until marshmallows are melted. Add cereal and stir until coated. Spoon mixture onto wax paper and spread to edges. Melt chocolate chips over low heat, stirring until melted. Spread chocolate over rice krispies mixture. Roll into log, wrap in same buttered wax paper followed by tin foil and refrigerate for at least 30 minutes. Cut in slices and serve.