Directions

1. 1

   Lightly coat an 8-inch square baking pan with butter and set aside. In a large microwave-safe bowl, combine the cubed butter and marshmallows. Microwave on high in 30-second intervals, stirring between each interval, until the marshmallows and butter are completely melted and smooth.

2. 2

   Add the Rice Krispies cereal to the melted marshmallow mixture in batches of a few cups at a time. Stir thoroughly after each addition until the cereal is fully coated with the marshmallow mixture. Continue adding cereal until the mixture reaches a gooey consistency but is no longer overly marshmallow-heavy at the bottom of the bowl.

3. 3

   Pour half of the Rice Krispies mixture into the prepared pan. Using buttered hands or a buttered spatula, firmly press the mixture into an even, compact layer.

4. 4

   Spread the smooth peanut butter evenly over the Rice Krispies layer.

5. 5

   Spread the strawberry jam in an even layer over the peanut butter. Carefully spread the remaining Rice Krispies mixture over the jam layer. Using buttered hands, press down gently to compress the layers together.

6. 6

   Sprinkle the peanut butter chips evenly over the top and press them lightly into the mixture. Allow the treats to cool completely in the pan before cutting into 9 pieces. Store in an airtight container at room temperature for up to 3 days.