NOTE: Theoretically, I would have liked the top plain layer to be as thick as the other two layers, but I'm not sure how well that would have fit into the pan. I also was not a big fan of the strange flavor the Coco Krispies gave the chocolate layer. I'd be interested to try this layer with just chocolate chips or maybe some cocoa powder mixed in - not sure how that would work. I used 4 cups of marshmallows per layer, not a whole bag and I thought it had plenty of marshmallow.
Chocolate Layer:
4 tablespoons butter
4 cups mini marshmallows
6 cups Coco Krispies cereal
1 cup semi-sweet chocolate chips
Peanut Butter Layer:
3 tablespoons butter
4 cups mini marshmallows
1/2 cup peanut butter
6 cups Rice Krispies Cereal
1 cup peanut butter chips
Plain Layer:
2 tablespoons butter
2 cups mini marshmallows
3 cups Rice Krispies
Line a 13×9 inch pan with parchment paper, leaving some overhang on the long sides of the pan.
Melt butter in a microwave-safe mixing bowl (45 seconds on high). Add marshmallows and toss to coat with butter. Microwave marshmallows for 30 seconds and stir well. Repeat, stirring every 30 seconds, until marshmallows are melted. Stir in chocolate chips and stir until mostly melted, then add cereal and mix well. Place mixture into the lined pan. Lay another sheet of parchment over the top and press down as flat as you can. Set the parchment aside.
Repeat melting procedure for the PB layer – adding peanut butter to the melted marshmallows and stirring before adding Rice Krispies. Spread this layer onto the chocolate layer and use the sheet of parchment paper to press down (I folded it over so as not to get chocolate smeared into this layer). At this point, you’ll be almost to the top of the pan if not at the top.
Repeat melting procedure for the final layer. Spread onto the other two layers and press down firmly.
Let stand at room temperature for at least one hour.
Lift from pan and cut into large squares. I cut mine into about 24 squares.
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