7 graham crackers
2 1/2 cups miniature marshmallows
1 package (12 ounces or 2 cups) semi-sweet chocolate chips
2/3 cup light corn syrup
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. Arrange graham crackers in a single layer in dish, breaking crackers as needed to fit.
Sprinkle marshmallows evenly over crackers. Bake for 7-8 minutes or until marshmallows are puffy. Cool completely.
In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup, and butter. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.
Stir in peanut butter, then stir in Rice Krispies until combined. Spread evenly over marshmallows.
Cover and refrigerate about 1 hour or until firm. Cut and store in an airtight container in refrigerator.
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