1 package (10 ounces) miniature marshmallows

1 cup peanut butter

1 cup semisweet chocolate chips

1/2 cup butter, cubed

2 cups crisp rice cereal

1 cup salted peanuts

Frosting:

1 cup semisweet chocolate chips

1/4 cup butter, cubed

1/4 cup milk

2 cups confectioners’ sugar

1 teaspoon vanilla extract

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Prepare the base: In a large saucepan, melt the butter, peanut butter, and chocolate chips over medium heat, stirring constantly until smooth. Add the miniature marshmallows and stir until they melt, creating a gooey mixture.
Add the cereal and peanuts: Remove the saucepan from heat and fold in the crisp rice cereal and salted peanuts, ensuring everything is evenly coated.
Set the mixture: Press the mixture evenly into a greased 9×9-inch baking dish, using a spatula to create an even layer. Let it cool for at least 30 minutes.
Make the frosting: In a small saucepan, melt the frosting ingredients—chocolate chips, butter, and milk—over medium heat, stirring constantly. Once smooth, remove from heat and stir in the confectioners’ sugar and vanilla extract.
Top with frosting: Pour the frosting over the cooled crispy chocolate base and spread it evenly.
Chill and serve: Refrigerate for 1-2 hours until the frosting is set. Cut into squares and serve.

For a different flavor, you can swap the salted peanuts with cashews, almonds, or walnuts.

If you prefer a fluffier texture, use marshmallow fluff instead of miniature marshmallows.

You can also try milk chocolate or dark chocolate chips for the frosting for a variation.