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Melt a full bag of marshmallows with a couple of tablespoons of butter to create a sticky marshmallow base.
Swap in a box of chocolatey Cocoa Krispies and stir until everything is evenly coated.
Press the cereal-marshmallow mixture into an even layer on a sheet pan lined with a silicone mat or parchment paper that’s been spritzed with cooking spray.
Spread on a thin layer of peanut butter.
In a double boiler, melt 12 ounces of milk chocolate with ¾ cup of heavy cream and a few tablespoons of butter, stirring until smooth and glossy.
Pour the ganache over the peanut butter layer, using a spatula to spread it evenly from edge to edge.
Let the chocolate ganache set before slicing into squares.