Tip 1: If you have a ready to use tempered chocolate, then use it for added crispiness
Tip 2: Adjust peanut butter according to your taste but keep in mind that this helps the chocolate to set so if you use considerably less peanut butter then the chocolate might be too syrupy,,, unless of course you're using tempered chocolate.
Tip 3: If you want the bars sweeter, then add additional 1/4 cup sugar to the ingredients
1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 cup all purpose flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
1 1/2 cups rice krispies
Preheat oven to 350F. Grease 9 x 13 inches pan, line the bottom with baking paper and set aside.
In a bowl, cream butter and sugar. Beat in eggs one at a time. Add vanilla and stir.
Add flour, cocoa powder, baking powder and salt.
Spread batter into prepared pan. Bake for exactly 15 minutes.
Evenly layer top with marshmallows. Return to oven and bake for another 3 minutes. Cool on cooling rack.
In the meantime, melt chocolate chips and peanut butter in a pan over low heat. Stir to melt the chips and combine peanut butter completely. Pour in rice krispies and spread the mixture over the marshmallow.
Rest for 10 minutes. Chill in the refrigerator for half an hour or until the chocolate is set.
Cut into bars and serve.