This no-bake treat is layered with gooey marshmallows, creamy peanut butter, and melted chocolate—rolled into a fun, sliceable dessert.

➤ For the Rice Krispies Layer

3 cups Rice Krispies cereal

3 cups mini marshmallows

1/4 cup unsalted butter

➤ For the Filling

1 cup creamy peanut butter

1 cup semi-sweet chocolate chips

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In a large pot over low heat, melt the butter. Add marshmallows and stir constantly until melted and smooth.

Remove from heat and fold in the Rice Krispies cereal until evenly coated.

On a greased or parchment-lined sheet of wax paper, spread the mixture into a thin, even rectangle.

In a microwave-safe bowl, melt the peanut butter and chocolate chips together in 30-second intervals, stirring between each, until smooth.

Spread the chocolate-peanut butter mixture evenly over the Rice Krispies base.

Starting from one short side, roll the layer into a log using the wax paper to help guide it tightly.

Wrap the roll in the wax paper and refrigerate for at least 1 hour or until firm.

Slice into 1-inch pieces. Serve chilled or at room temperature.

Use parchment or wax paper to prevent sticking.

For a sweeter twist, sprinkle mini chocolate chips or crushed peanuts before rolling.

Keeps well in the refrigerator for up to 5 days.

Can be made ahead and frozen—thaw before serving.