Step 1

Unwrap the peanut butter cups and do a rough chop to make small, bite-sized pieces, but not too small. Set aside.Note: I used miniatures, but the original size would work just as well. If you're in a mad rush you can use the unwrapped minis, but you won't get the same richness.

Step 2

In an extra-large microwaveable bowl, heat butter and 5 c. marshmallows on high for 2 min. Stir. Heat one minute more. Add peanut butter and stir until smooth. You may need a few additional seconds in the microwave.Note: You'll need two bags of mini marshmallows.

Step 3

Combine cereal and marshmallows. Stir until well-coated.

Step 4

Quickly fold in 1 1/2 cups marshmallows and broken graham cookies.Note: We're wheat sensitive, so I used Barbara's Bakery Oatmeal Snackimals, but any graham-flavor cookie would work.

Step 5

Press lightly into a 9" square pan that has been greased or coated with food release spray. Try not to compact too much -- this will make them harder to cut later. Set aside.

Step 6

Put the peanut butter chips into a small microwaveable bowl with the coconut oil. Microwave on high for 1 minute. Stir. Microwave for 1 minute more, stir until smooth and all chips are melted. If necessary you can microwave a few additional seconds at a time, stirring between, until they're melted.Note: Coconut oil is not necessary, but gives a nice smooth texture that firms but doesn't harden.

Step 7

Spread peanut butter yumminess evenly over the cereal layer.

Step 8

Cover the top with the chopped peanut butter cups, and press lightly into the melted layer, so they'll bind and do not fall off.

Step 9

Refrigerate for at least an hour, to allow everything to set together. Remove and let set at room temperature for 15-30 minutes. Cut, serve, and enjoy eye-rolling and happy mumbles. :)