This is a dressed up and more decadent version that was inspired by these salted marcona almond bars from spabettie.
Almond butter and chocolate rice crispy treats
2 T butter
1 bag of marshmallows (mine was 7 oz.)
1/2 c. almond butter
5 cups of rice cereal (I estimated this, but so each kernel is just coated)
1/4 c. peanut butter
1 t. vanilla
1/2 t. salt (my almond butter wasn’t very salty)
1/2 package chocolate chips (I had semi-sweet on hand)
In a large saucepan on low heat, melt butter, adding almond butter, vanilla, and salt, and stirring until completely melted.
Add marshmallows and stir until melted. Remove from heat and add cereal, one cup at a time until incorporated. Press into prepared pan, let cool.
Melt peanut butter a bit in the microwave and spread over top. Let cool.
Cut bars into squares. Melt chocolate and drizzle or pour on top of each bar.
Try not to eat ten at once.