1. Line a 9x13 inch baking pan with parchment paper and spray with non-stick cooking spray.

2. Measure out the rice krispie cereal and set it aside.

3. In a large saucepan over medium-low heat, stir the butter for a few minutes, until completely melted and starts to foam a little. Mix in the peanut butter. Once incorporated, stir in the mini marshmallows until melted. (I like to take it off the heat when there are still a few marshmallows not completely melted.) Remove from heat and add in the vanilla extract and salt.

4. Fold in the rice krispie cereal until evenly coated. Pour the mixture into the prepared pan and press evenly with a spatula. (Don't press too hard.) Let cool.

5. In a medium-size microwave bowl, add the chocolate chips, peanut butter, and butter. Microwave for 20 seconds and stir. And then microwave in 10-second bursts, stirring in between, until chocolate is completely melted, and the mixture is smooth.

6. Pour over the cooled rice krispie treats and spread evenly. Top with sprinkles if using.

7. Chill in the refrigerator for 20 minutes to help set. Cut into squares. Enjoy!

Keep stored in an airtight container at room temperature.