Rice Krispie Roll

In a large microwave safe bowl, melt 1/4 cup butter and one 10-ounce bag of marshmallows together in the microwave.

Once completely melted and combined, add peanut butter and stir until melted and incorporated.

Add Rice Krispies into the melted mixture, stirring until the cereal is evenly coated.

Cover a 9×13 inch pan with parchment paper (make sure the paper overhangs on both ends of the pan—you’ll use it as a handle to remove the bars later) and spray the paper well with baking spray.

Pour Rice Krispie mixture into pan and press down firmly and evenly until it covers the bottom of the pan.

While that cools, melt the remaining 1/4 stick of butter, chocolate chips and 10-13 large marshmallows in a microwave safe dish, microwaving and stirring in 20 second intervals.

Once the chocolate is completely melted and combined, pour over the Rice Krispies and spread evenly, leaving about 1/2 an inch around the edges.

Remove it from the pan, lifting it out by the parchment paper “handles” and set on a flat surface.

Carefully roll up the Rice Krispies to form a pinwheel.

They may begin to crack in places but you can squeeze the Rice Krispies together and they will stay once cooled.

Finally, wrap the rolled up wheel in the leftover/greased parchment and then tightly wrap that in tin foil. The foil will help hold the roll in shape while it cools in the refrigerator.

Cool in the refrigerator for at least 30 minutes to 1 hour before serving. Slice, and enjoy!