Base 6 cups of Rice Krispies 5 cups mini marshmallows 2 tablespoons butter 1/2 banana (2.5 oz, approximately ½ of 1 large size one) 1/2 cup creamy peanut butter ½ cup semi-sweet chocolate chips
Topping 1 ½ cup mini marshmallows 1 tablespoon butter ½ banana (2.5 oz, approximately ½ of 1 large size one) 2 tablespoons creamy peanut butter 2 tablespoons semi-sweet chocolate chips
To make base: Place marshmallows, butter, banana, peanut butter and chocolate chips in a non-stick pan and melt over low heat. Stir to combine. Quickly add marshmallows and Rice Krispies and stir to combine. Press mixture into an 11 x 13 pan. Set aside.
To make topping: Place marshmallows, butter, banana and peanut butter in a non-stick pan and melt over low heat. Stir to combine. Pour topping over Rice Krispie mixture. Melt chocolate and pour small dots of it throughout the topping. Using a knife gently pull it through the chocolate dots to create a swirl pattern. Chill in the refrigerator for at least 2 hours fo the topping to set.