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Begin by adding marshmallows, butter, peanut butter & corn syrup to a large pot on low heat. Don't boil, heat just until marshmallows are mixed with other ingredients. Stir very often.
Meanwhile add the first four filling ingredients to a smaller pot and melt on low heat, stirring constantly.
Once filling mixture is melted add the vanilla. If it looks dry, add a bit more water to it.
When both the marshmallow mixture and filling are melted, take both off the heat.
Add the rice krispies to the marshmallow mixture and fold in. Add more if it seems to sticky.
Spread half of the rice krispy mixture in well greased 9 × 13 pan. It will be warm & very sticky. Use a spoon dipped in water and pat evenly to decrease the sticking.
Spread the chocolate filling evenly over the bottom rice krispy layer.
Spread the remaining half of the rice krispies gently over the chocolate filling and pat down.
Let cool for ten minutes before cutting. Enjoy!