- · 3 Tablespoons butter
- · 1 10 oz. bag marshmallows or mini-marshmallows
- · 1 Tablespoon vanilla
- · 7 cups Rice Krispies
- · 1 bag of caramel pieces (similar to chocolate chips)
- · 2 Tablespoons water
- · 1 ½ cup peanut butter – divided
- · 12 oz. bag semi-sweet chocolate chips
Spray or butter a 13x9 pan.
Place 3 tablespoons butter in large microwave bowl. Microwave until melted, about 30-45 seconds. Add marshmallows, stir until well coated. Return to microwave for 1 minute. Stir, microwave another 30-45 seconds until marshmallows are melted. Stir in vanilla. Add rice krispies, stir until well coated. Pour into buttered 13x9 pan. With buttered or wet hands, pat mixture firmly. Place in refrigerator to chill.
Microwave caramel chips and water until melted, about 45-60 seconds. Stir. Add 1 cup peanut butter to the caramel, and stir until completely blended. Pour onto the rice krispies mixture and spread to the edges. Place back in the refrigerator to chill.
Microwave chocolate chips until melted, about 45-60 seconds. Stir. Add ½ cup peanut butter , stirring until smooth. Pour the chocolate mixture over the caramel mixture, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.