Chocolate Peanut Butter Rice Krispie Roll
1 (10.5 oz.) package of mini marshmallows
5.5 cups of Rice Krispies cereal
1/4 cup butter
1/4 cup peanut butter
1 1/3 cup dark chocolate chips
3/4 cup Reese's peanut butter chips
Line a cookie sheet with wax paper, and then generously spray with non-stick cooking spray.
In a separate large bowl, microwave for 2 minutes (stirring half way) the marshmallows, butter and peanut butter. Add in the Rice Krispies and stir until well mixed, just like you are making normal Rice Krispie treats. Spread mixture onto cookie sheet, spray non-stick cooking spray onto your hands and press/spread mixture evenly onto entire cookie sheet making sure it is even and flat.
In a separate medium bowl, microwave in 20 second intervals the dark chocolate chips and the Reese's peanut butter chips. Stirring after each interval. Heat until just melted, don't overheat otherwise the chocolate will burn/scorch. Once melted, pour chocolate mixture over the Rice Krispies and spread out evenly into a thin layer. Starting at one end of the pan, lift the way paper and carefully start rolling into a log. Use the wax paper to help in the rolling process. Once you have your rolled log, refrigerate for at least 30 minutes. I refrigerated mine overnight. When ready to serve, remove from refrigerator and cut log into 1/2" rounds. Eat either cold or room temperature, both ways are delicious!