> 1/2 cup butter
> 1 package (10 oz, about 40) Jet-Puffed ® marshmallows or 4 cups Jet-Puffed ® Miniature Marshmallows
> 1 jar (13 oz) Reese’s ® peanut butter chocolate spread
> 7 cups Kellogg's ® crispy rice cereal
> 1/2 cup Hershey's ® semi-sweet chocolate chips
> 1 1/2 cups chopped Reese’s peanut butter cups ® (about a full bag of Reese's ® Peanut Butter Cups® Minis)
Line a 13 x 9-inch baking dish with foil and spray with nonstick spray.
In a large, microwave-safe bowl, melt butter, JET-PUFFED Marshmallows, and peanut butter chocolate spread (heat for 45 seconds at a time, stirring between heating). Stir together until completely melted.
Add KELLOGG’S RICE KRISPIES Cereal to bowl and stir until evenly coated. Using buttered spatula or wax paper, evenly press mixture into the prepared baking dish.
Drizzle melted Hershey’s® semi-sweet chocolate evenly over the top of the KELLOGG’S RICE KRISPIES TREATS. Sprinkle with Reese’s Peanut Butter Cups.
Let the chocolate cool completely. Cut into 2-inch squares. Store in an airtight container for 3–4 days.
Recipe provided by Kelloggs, KraftHeinz and Hershey's