Ultimate Rocky Mountain Avalanche Bars - Chocolate Version

Ingredients:

• 12 oz chopped milk chocolate (Use Lindt Milk Chocolate bars)
• 1 1/4 cups creamy peanut butter
• 3 cups crisp rice cereal
• 1 1/2 cups mini marshmallows
• 1/3 cup mini semisweet chocolate chips

Instructions:

1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.
2. In a microwave-safe bowl, melt the milk chocolate bars (broken up) in the microwave on medium power for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.
3. Add the peanut butter to the melted chocolate and stir until smooth.
4. Place the rice cereal in a large bowl. Pour the melted chocolate mixture over the cereal and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.
5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.
6. Spread the mixture into the prepared pan, compressing lightly with the back of your spoon. Don't press too hard or you'll crush the cereal. Sprinkle with the remaining chocolate chips and a handful of marshmallows, then press lightly to adhere.
7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. The bars will keep, covered in the refrigerator, for up to 5 days.