Chocolate Peanut Butter Rice Krispies Roll

Directions

1. In a large pot, melt the unsalted butter over low heat, allowing it to soften slowly so it doesn’t brown. Add the mini marshmallows and stir continuously until they melt into a smooth, glossy mixture with no remaining lumps. Keeping the heat low prevents scorching and ensures an even melt.
2. Remove the pot from the heat immediately, then stir in the Rice Krispies cereal. Mix until every piece is coated, working quickly before the marshmallow mixture begins to firm. Transfer the mixture to a greased or parchment-lined sheet of wax paper and gently press it into a thin, even rectangle. Light pressure helps compact the layer without crushing the cereal.
3. In a microwave-safe bowl, melt the creamy peanut butter and semi-sweet chocolate chips together in 30-second intervals. Stir well between each interval until the mixture becomes completely smooth and pourable. This gradual heating prevents scorching and ensures a silky filling.
4. Spread the warm chocolate-peanut butter mixture evenly over the Rice Krispies rectangle. A spatula works well to reach the edges so the roll has a balanced swirl throughout.