White Chocolate Rice Krispie Candy

Chop the white chocolate into small, even pieces to ensure uniform melting.

Combine the white chocolate and peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture is completely smooth and melted.

Fold the Rice Krispies into the melted white chocolate and peanut butter mixture until all cereal is well coated.

Gently fold the miniature marshmallows into the Rice Krispies mixture, being careful not to crush them.

Press the mixture firmly and evenly into a buttered 9x13-inch baking dish, using a spatula or greased hands to smooth the top.

Allow the candy to cool at room temperature for at least 1 hour, or refrigerate for 30 minutes until set and firm.

Cut the candy into 16-24 equal pieces using a sharp, buttered knife to prevent sticking.

Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer storage.