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Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat. Immediately add Rice Krispies and stir with a rubber spatula until combined. Pour mixture into prepared pan and smooth top. Refrigerate while making peanut butter layer. In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth. Add powdered sugar, vanilla, milk, and salt. Mix until smooth and fluffy. Spread peanut butter mixture in an even layer over rice krispies. Return to refrigerator while making ganache layer. Place chocolate chips in a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer and smooth. Refrigerate rice krispies until ganache has set, about 15 minutes. Slice into squares before serving.