Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large pot or microwave-safe bowl, melt the unsalted butter over low heat. Once melted, add the creamy peanut butter and stir until fully combined. For extra flavor, add a teaspoon of vanilla extract.

Add the marshmallows to the pot and stir continuously until they are completely melted and smooth.

Remove the pot from heat and immediately stir in the Rice Krispies cereal until evenly coated.

Allow the mixture to cool slightly, then fold in 1/2 cup of the semi-sweet chocolate chips.

Press the mixture evenly into the prepared pan.

In a microwave-safe bowl, melt the remaining 1/2 cup of chocolate chips in 30-second intervals, stirring between each.

Once set, cut into 16 squares and dip the bottom of each bar into the melted chocolate.

Drizzle the remaining melted chocolate over the top of the squares using a spoon or a piping bag. You can also top with flaked sea salt for an extra punch of flavor.

Let the dipped and drizzled squares cool in the refrigerator until the chocolate has set.