Caramel, Peanut Butter and Marshmallow and a luscious Chocolate Peanut layer are in cahoots with Rice Krispies! Thank you ingredients! Chewy, gooey and so good!
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.
Notes
Place treats in sealed container for up to one week, but they won't last that long... :) Enjoy!