As a side note, I only made half a pan because Husband wanted the other half of the pan plain; strange, strange man. These are amazing. I'm obsessed.
Yield: 9x13 pan, about 24 bars
6 cups Rice Krispies
10.5 oz bag of mini marshmallows
1/4 cup unsalted butter
2 cups creamy peanut butter
1 bag (12 oz) mini Reese's peanut butter cups, roughly chopped (it's about 40 mini PB cups)
1 cup semi-sweet chocolate chips (original recipe calls for milk chocolate but I like semi-sweet better for this)
-Butter the bottom and sides of a 9x13 baking pan.
-Measure the cereal into a large mixing bowl and set aside.
-Melt the marshmallows and butter together in a medium sauce pan over medium heat.
-Pour the melted butter/marshmallows over the Rice Krispies and stir well so all the cereal gets coated by the creamy deliciousness. Transfer to the buttered 9x13 pan and use a piece of buttered wax paper or a spatula to press into place.
-In the microwave, melt the butter in a heat-proof bowl until thin, about 1 min. Pour over the bars in the pan.
-Sprinkle the chopped peanut butter cups over the peanut butter; they will slowly melt into the peanut butter and continue to do so in the next step when you add the chocolate.
-In the same bowl you used for the peanut butter, melt the chocolate chips in the microwave. This works best in 30 second increments: heat 30 seconds, stir, repeat until the chocolate chips are melted. Be patient; this whole melting of chocolate chips in the microwave is tedious.
-Using the back of a spoon, drizzle the melted chocolate over the peanut butter cups. Lick the spoon (and dish if no one is watching) to make sure you don't waste any chocolate.
-Place the pan in the refrigerator to set before cutting and serving. Trust me, it's worth the wait.
-Store in the refrigerator if your house is always hot like mine; otherwise, an airtight container in a cool place will work.
-Try not to eat these all in one day. I wish you luck, my friend.