Prepare 2 cookie sheets with silpat mats or parchment paper. Set aside.

Place chocolate chips in the freezer until ready to use.

Add Rice Krispies to a large bowl. Set aside.

Add almond bark to a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring between each, until the bark is melted and smooth. Add peanut butter to the warm almond bark. Stir to combine.

Pour peanut butter mixture over rice krispies and stir to combine. Allow the mixture to cool to room temperature (or until barely warm).

Stir mini marshmallows into the cooled mixture, then add frozen chocolate chips and stir again to combine.

Using a 2-tablespoon sized scoop, portion treats onto the prepared cookie sheets, leaving some space between each (to prevent them from sticking together).

Allow cookies to sit in a cool place until firm. You can pop them in the fridge if your kitchen is too warm.

Serve and enjoy!