ALL THE BUTTERS.

Ingredients

• 1/4 cup unsalted butter
• 6 cups marshmallows, divided
• 1/2 cup creamy peanut butter
• 5 cups Rice Krispies
• 1 cup semisweet chocolate chips
• 1 tsp vegetable oil

Directions

1. Grease a 9×13 pan with cooking spray. Set aside.
2. Place the Rice Krispies in a large mixing bowl. Set aside.
3. Brown butter in a large saucepan by melting the butter over medium heat, whisking continuously, until it foams and and then turns a golden brown with brown bits at the bottom, approximately 5 minutes. Once the bits turn an amber color and the butter smells nutty, reduce the heat to low. Stir in 4 cups marshmallows and the peanut butter, stirring until the marshmallows are fully melted and the mixture is a smooth, even consistency.
4. Pour the mixture over the cereal and stir to combine. Once everything is incorporated, gently stir in the remaining 2 cups marshmallows. Pour into the prepared 9×13 pan, using a spatula to press the mixture into an even layer.
5. Place the pan in the refrigerator for 10 minutes to cool. In the meantime, melt the chocolate in a microwave safe bowl. Melt the chocolate in 30 second increments over low heat, stirring in between. Once fully melted, stir in the vegetable oil.
6. Remove the Rice Krispie bars from the refrigerator and pour the melted chocolate over the top.
7. Let harden at room temperature (2-3 hours, or in the fridge if it’s hot outside), cut into squares or bars, and serve.