Instructions:

Line a 9-inch square baking pan with aluminum foil with a bit of overlap (it helps to easily take the rice krispies out of the pan), butter or spray the bottom and sides of foil with nonstick vegetable spray

Butter or spray a large bowl, add the rice krispies and set aside

Heat one tbsp. butter on low heat into a medium sized saucepan, melt the peanut butter stirring it, add salt, then add the marshmallows and stir constantly until completely melted

Add the vanilla extract, stir in and pour the mixture on the rice krispies, stir until all the grains are coated

Pour the mixture into your prepared baking pan and even out, you can do it with your hands as the mixture is not so hot (check before doing so though)

Over a hot water bath or into your microwave, melt the chocolate with a tbsp. of butter, once completely melted pour over the rice krispies, let cool and set at room temperature

Remove the peanut butter rice krispies from the pan and cut into squares the size you like, clean your knife in between each cut

These rice krispies bars can be stored at room temperature or in your fridge for a few days