1- Lightly grease a 9×13 inch pan with butter or non-stick cooking spray. This will ensure your treats don’t stick to the pan and can be easily removed later.

2- In a large saucepan, melt the butter, mini marshmallows, and peanut butter together over low heat while stirring gently. It’s important to keep the heat low to prevent burning and to ensure everything melts smoothly.

3- Once the mixture is completely melted and smooth, remove from heat and quickly stir in the puffed rice cereal. Be sure to coat all the cereal evenly for consistent texture throughout.

4- Press the mixture into the prepared pan, lightly spraying your hands with non-stick cooking spray to avoid sticking. Press firmly but gently to create an even layer.

5- Place chocolate chips in a medium heatproof bowl. Microwave on medium power in 45-second intervals, stirring between each until almost melted. This prevents the chocolate from burning.

6- Stir vegetable oil into the melted chocolate until smooth. The oil helps make the chocolate more spreadable and gives it a nice sheen.

7- Pour the chocolate over the puffed rice cereal mixture and spread evenly. Allow to harden at room temperature for about 2 hours.

8- Cut into squares and store in an airtight container at room temperature until ready to serve.