Spray a 9X13 pan with a non-stick cooking spray.

Melt the butter, marshmallows and peanut butter in a large microwave safe bowl. Heat it in 30 second increments and stir between each one until fully meted.

Once it’s melted, mix in the Rice Krispie cereal until completely coated.

Spread evenly into the prepared pan. Use a piece of wax to press the Rice Krispies into the bottom of the pan. I spray the wax paper with a non-stick spray so that it doesn’t stick to the wax paper.

Melt the chocolate chips with the vegetable oil in a microwave safe bowl. Heat it in 30 second increments and stir between each one until fully meted.

Pour the chocolate over the top of the peanut butter rice krispies and allow for the chocolate to harden at room temperature.

Allow to cool completely before serving. Slice, serve and enjoy!

*You can make half of this batch for thinner rice krispie treats. We love thick rice krispie treats!

*Do not store in the refrigerator. They are best left to cool at room temperature so that the remain gooey and delicious!