Instructions
Make the Rice Krispies layer
In a large saucepan, melt 3 Tbsp butter over low heat.
Add marshmallows and stir until completely melted and smooth.
Remove from heat and quickly stir in Rice Krispies cereal until evenly coated.
Turn mixture onto a large sheet of wax paper or parchment (sprayed lightly with nonstick spray). Press into a 10×14-inch rectangle.
Prepare the peanut butter filling
In a bowl, mix together peanut butter, powdered sugar, and milk until smooth and spreadable.
Spread evenly over the Rice Krispies rectangle, leaving a small border around the edges.
Roll it up
Starting from the long side, carefully roll up the rectangle into a tight log, using the paper to help guide it.
Wrap the roll in the paper and refrigerate for about 30 minutes to firm up.
Add the chocolate topping
In a microwave-safe bowl, melt chocolate chips with 1 Tbsp butter in 30-second intervals, stirring until smooth.
Spread or drizzle melted chocolate over the chilled roll.
Slice and serve
Let the chocolate set, then slice the roll into ½-inch pieces.
Store leftovers in an airtight container in the fridge.
Tip: For a twist, you can swirl in Nutella with the peanut butter filling or add chopped peanuts for extra crunch.
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