6 cups Rice Krispies
1 bag (10.5 oz) mini marshmallows
1/4 cup (1/2 stick) unsalted butter
1 jar (16 oz) peanut butter
1 bag (12 oz) miniature Reese's peanut butter cups, quartered
1 cup milk chocolate chips
1 tsp shortening
1/4 cup milk chocolate chips (for garnish)
Butter a 9x13 pan and set aside.
Add the Rice Krispies to a large bowl. In a medium saucepan over medium low heat, melt the butter and marshmallows. Stir occasionally and be careful not to burn. Add the marshmallow mixture to the cereal and stir well to coat. Immediately pour into prepared pan. Use a piece of was paper and the bottom of a metal measuring cup to help you press into the pan in an even layer.
In a microwave safe bowl, heat the peanut butter for 1 minute. Set aside and let cool for a few minutes. Meanwhile, unwrap the mini peanut butter cups and cut them into quarters. Add the peanut butter cups to the thinned peanut butter and gently stir. Pour on top of the rice krispies layer and use a spatula to spread evenly.
In a microwave safe measuring cup, melt the milk chocolate chips. Stir in the shortening. Drizzle over the peanut butter layer. Refrigerate for 1-2 hours until set before cutting into bars. Store in an airtight container and serve at room temperature. Enjoy!