Step 1

Prepare 2 cookie sheets with silpat mats or parchment paper. Set aside.

Step 2

Place chocolate chips in the freezer until ready to use.

Step 3

Add Rice Krispies to a large bowl. Set aside.

Step 4

Add almond bark to a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring between each, until the bark is melted and smooth. Add peanut butter to the warm almond bark. Stir to combine.

Step 5

Pour peanut butter mixture over rice krispies and stir to combine. Allow the mixture to cool to room temperature (or until barely warm).

Step 6

Stir mini marshmallows into the cooled mixture, then add frozen chocolate chips and stir again to combine.

Step 7

Using a 2-tablespoon sized scoop, portion treats onto the prepared cookie sheets, leaving some space between each (to prevent them from sticking together).

Step 8

Allow cookies to sit in a cool place until firm. You can pop them in the fridge if your kitchen is too warm.

Step 9

Serve and enjoy!