Instructions

• Line a 9 x 13-inch baking pan with parchment paper or foil and spray the lining with nonstick cooking spray.
• In a large saucepan over low heat, melt ½ cup unsalted butter.
• While the butter is melting, set aside 2 cups of the mini-marshmallows from the two 10-ounce packages. Add the remaining marshmallows to the saucepan and stir until completely melted.
• Add 1 cup creamy peanut butter to the melted marshmallow mixture and stir until the peanut butter is melted and the mixture is smooth.
• Remove the pan from the heat. Stir in a pinch of sea salt and 1 teaspoon pure vanilla extract until incorporated.
• Gradually add the 5 cups Cocoa Krispies and 5 cups Cap’n Crunch’s Peanut Butter Crunch to the pan in 2–3 additions, stirring after each addition until the cereal is well coated.
• Fold the reserved 2 cups of mini-marshmallows into the cereal mixture until evenly distributed.
• Using a buttered spatula or clean, buttered hands, gently press the mixture into the prepared pan to an even thickness, taking care not to press too firmly.
• Place 1 cup semi-sweet or dark chocolate chips and 1 cup Reese’s peanut butter baking chips in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each interval, until the chips are melted and the mixture is smooth.
• Spread the melted chocolate/peanut-butter-chip mixture evenly over the pressed treats. Immediately top with the whole bag of Reese’s Minis Unwrapped, distributing them evenly.
• Let the pan cool completely at room temperature before cutting into bars.