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16-ounce white chocolate bark

3/4 cup creamy peanut butter

2 cups Rice Krispies cereal

1 1/2 cups miniature marshmallows

1 cup miniature chocolate chips, divided

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1. Prepare a large cookie sheet by covering with parchment paper or wax paper; set aside.

2. Melt the white chocolate according to package directions.

3. In a large bowl, combine the melted white chocolate and peanut butter; stir until smooth.

4. Add the Rice Krispies, marshmallows, and half of the chocolate chips; stir well.

5. Drop the mixture by heaping tablespoons onto the prepared cookie sheet and top with the remaining chocolate chips.

6. Chill in the refrigerator until the cookies are set.

Use a high-quality white chocolate almond bark for the best melting consistency.

Store in an airtight container in the fridge to keep the marshmallows fresh and the clusters firm.

You can swap Rice Krispies for any puffed rice cereal.