Chocolate Peanut Butter Rice Krispie Roll

Ingredients

• Cooking spray
• 1 package (10.5 oz.) mini marshmallows (appx. 6 and 2/3 cups)
• ¼ cup butter
• ¼ cup peanut butter
• 5½ cups Rice Krispies
• 1 1/3 cups chocolate chips
• ¾ cups peanut butter chips

Directions

Line a cookie sheet with wax paper.  Generously spray it with cooking spray and set aside.

In a large bowl, microwave marshmallows, butter and peanut butter for 2 minutes.  Stir and add Rice Krispies.  Coat hands with non-stick spray and flatten out Rice Krispie mix onto the cookie sheet until it is even and compressed. Set aside.

In a bowl, melt the chocolate chips and peanut butter chips in the microwave in 20 second intervals.  Be careful not to overmelt the chips or they will burn.

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the rice krispie mixture horizontally into one log--lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.
(Recipe and photo courtesy of www.dana-made-it.com)