• In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
• Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
• Add the caramel bits in while the Rice Krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
• Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray. Do not compact the bars when pressing down the mixture, they more you compress they harder they are to cut into bars, as most rice krispie treats are.
• Let cool.

Chocolate Drizzle

• Pour chocolate chips into a small microwavable bowl. Melt for 1 minute, add peanut butter, mix and melt 30 seconds, stir, if needed, repeat until chocolate and peanut butter are melted.
• Pour chocolate/peanut butter mixture on top of the rice krispies and spread evenly.
• Let sit until chocolate hardens or you can harden if faster by placing in fridge for 10 minutes or so.
• Cut into desired square size on cutting board with sharp knife.