Peanut Butter Rice Krispie Treat with Chocolate Drizzle

Instructions:

1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides to create a sling.
2. In a large non-stick pot over low heat, melt the butter until foaming. Add the marshmallows and sea salt, stirring constantly.
3. When marshmallows are 90% melted, remove the pot from heat. Stir until smooth using residual heat, then incorporate 3/4 cup peanut butter and vanilla extract.
4. Add the puffed rice cereal to the pot. Use a silicone spatula to gently fold the cereal into the mixture until evenly coated.
5. Transfer the mixture to the prepared pan. Lightly pat into the corners without packing firmly to maintain a soft texture.
6. In a microwave-safe glass bowl, combine chocolate chips and 2 tablespoons of peanut butter. Heat in 20-second intervals, stirring until smooth, then drizzle over the bars.
7. Allow bars to set at room temperature for at least 45 minutes before lifting the parchment sling and slicing into 16 squares.