Line a 9x13 inch pan with parchment paper and lightly grease the paper with butter or non-stick cooking spray.

In a large saucepan melt the butter and peanut butter together over low heat while stirring gently. Once the butter has melted, add in the marshmallows, and continue to stir until the marshmallows are just melted. Take the pot off the heat when just a few small pieces remain; the residual warmth will finish melting them without overcooking.

Stir in the Rice Krispies.

Press the mixture into the pan (lightly butter or spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).

Add the chocolate chips to a medium-sized heatproof bowl. Microwave in 30-second intervals on medium power, stirring in between each interval.

Once almost melted, stir until smooth and stir in the coconut oil.

Drizzle the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

Cut into squares and store in an airtight container at room temperature.