Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
Get another wooden spoon; in a large saucepan, over medium/low heat, melt 1/2 stick of butter.
Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
stir in 1/2 tsp. vanilla
Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
wait 5 -7 minutes, until slightly cool.
Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
Once crispy treats have been pressed into the cake pan, put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
sprinkle with 1/4 cup of reserved chocolate peanut butter candies
Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
store in fridge or in a cool room