Chocolate Peanut Butter Rice Krispies

(I know it isn't a new day where you are, readers...but it is here in Cambodia!)

We've all grown up with the classic marshmallow treat, but have you ever thought to take Rice Krispies to the next level? In Los Angeles, Lemonade offered a layered peanut butter chocolate chip Rice Krispie that was the ultimate union of marshmallow goodness with a Reeses texture. We experimented back in Memphis for my wine party and think we nailed the recipe (which is too easy to be true!). See below!

And a few updates...
*Thank you again to the Austin Chronicle for naming Caramelized the 5th top food blog in Austin!
*Get excited for two critiques from LA and New Orleans, coming soon.
*My new year resolution on Camille is posted here.
*Cambodia is absolutely unreal. More details to come, but go ahead and add it to your bucket list. Now.

chocolate peanut butter rice krispies

Makes approximately 24 squares
6 cups Rice Krispies cereal
4 cups mini marshmallows
3 tablespoons butter
1-1/2 cups peanut butter
1 12 ounce bag of milk (or dark) chocolate chips, melted

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

2. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
3. Add peanut butter on top and spread evenly with an offset spatula. Repeat with melted chocolate.
4. Allow chocolate to set at room temperature. Cut into 2 inch squares. Place in freezer to chill and set peanut butter. Serve cold or at room temperature.
taste testing.