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1
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Cocoa Krispies, stir until well coated. Using a buttered spatula or wax paper, evenly press the mixture into a 13 x 9 x 2-inch pan coated with cooking spray.
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2
Alternatively, you can use the microwave. In a microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Remove and add in the Cocoa Krispies and stir until well coated. Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Microwave cooking times may vary.
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3
Once treats are done, let chill in the fridge for about 1 hour. Then in a medium sauce pan, combine the sugar, milk, shortening, margarine and salt. Bring to a rolling boil, stirring constantly to prevent scorching. Once it reaches a boil, let it boil for 2 minutes without stirring. Remove from the heat and add in the vanilla and peanut butter. Pour on top of the Krispie treats; it will sink in and create a fudge within the treats. Cover with foil and chill again for 1 hour.
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4
Once chilled, make the ganaches (you are making both white chocolate and semi-sweet chocolate ganache). For each kind of chocolate chip, cook the heavy cream and chocolate chips in the top of double boiler over simmering water until smooth and warm, stirring occasionally. Once done, pour the semi-sweet ganache over the chilled treats, and spread out. Then drizzle the white chocolate over that with a fork. Chill until ready to serve.
