16ounceswhite almond barkalso known as white candy coating or candy melts
3/4cupcreamy peanut butter
2cupsrice krispies cereal
1 1/2cupsminiature marshmallows
1cupminiature chocolate chipsdivided use
Place 1/2 cup of the miniature chocolate chips in the freezer.
Break the almond bark into pieces and place in a large microwave safe bowl. Microwave at 45 second increments until melted.
Remove the almond bark from the microwave and stir in the peanut butter until completely combined.
Add the rice krispies and stir to coat. Let the mixture cool until lukewarm.
Add the marshmallows and stir to coat. Add the frozen chocolate chips and stir until combined.
Place 2 tablespoon sized drops of the mixture onto a piece of parchment paper. Repeat with remaining mixture. Sprinkle with remaining chocolate chips, you'll need to work quickly before the cookies harden!
Cool completely until firm then serve. Leftovers can be stored in an airtight container for up to 3 days.