Step 1

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.

Step 2

Melt the chocolate candy coating, chocolate chips and German chocolate in a large heatproof bowl. Microwave at half power for 30 seconds at a time until melted and smooth, stirring after each interval.

Step 3

Stir the peanut butter into the warm chocolate until melted and smooth. Add the rice cereal, marshmallows and salt and stir to combine.

Step 4

Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.

Step 5

You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like me, pop them in the freezer for 20 minutes. Once they are solid, cut them into 24 pieces.

Step 6

Store in the refrigerator.