In a large bowl, add 7 cups of KELLOGG’s RICE KRISPIES Cereal; set aside.
In a medium-sized bowl, add the entire contents of your mini marshmallows bag, 16 ounces of REESE’S Peanut Butter, and 1 stick of butter.
Microwave the bowl of marshmallows, peanut butter and butter in 45 second intervals. Stir in-between each interval and stop when the mixture is fully melted.
Stir the melted peanut butter marshmallow mixture to fully combine it.
Add the mixture to the large bowl of cereal.
Combine well with a large spoon or your hands.
Line a 13 x 9 pan with wax or parchment paper.
Pour the mixture into the lined 13 x 9 pan.
Firmly press down the mixture with your hands until it is an even thickness. Set aside.
Add the chocolate morsels to a medium microwave-safe bowl.
Melt the chocolate morsels in the microwave in 30 second intervals, stirring in-between each.
Once creamy, pour the chocolate over the top of the pressed cereal; spread evenly.
After the chocolate is spread, sprinkle with REESE’S MINIS.
For even more peanut butter goodness, melt the remaining 2 ounce of REESE’S Peanut Butter until creamy in the microwave (about 30 seconds).
Add the warm peanut butter to a zippered bag, and cut about 1/4" off of one corner.
Squeeze the peanut butter through the hole and drizzle it over the chocolate layer.
Place in the fridge for at least 15 minutes or longer to set.
Once firm, carefully cut bars with a knife.