Start by lining your 9x13 inch baking dish with parchment paper. This will help you easily lift the bars out once they’ve set.
In a large saucepan over medium heat, melt the unsalted butter. Once melted, add in the semi-sweet chocolate chips. Stir continuously until the mixture is smooth and well combined.
Take 40 ounces of the mini marshmallows and add them to the melted chocolate and butter mixture. Stir until the marshmallows are fully melted and incorporated, creating a gooey chocolate-marshmallow mixture.
Remove the saucepan from heat. Add the creamy peanut butter to the chocolate-marshmallow mixture and stir until everything is well combined.
Once the peanut butter is fully mixed in, gently fold in the Rice Krispies cereal. Be careful not to crush the cereal; you want to maintain that delightful crunch!
Finally, fold in the remaining 10 ounces of mini marshmallows for that extra gooey texture.
Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly across the dish, pressing down gently to ensure it holds together.
Allow the bars to cool at room temperature. For quicker results, you can place them in the refrigerator for about 30 minutes until they are firm.
