1. Line an 8x8 square pan with a sheet of aluminum foil coated lightly with cooking spray, leaving an overhang on the sides.
2. In a large saucepan, melt chocolate chips and butter over medium heat. Add, salt, peanut butter and marshmallows and stir until completely melted. Remove from heat.
3. Add crispy rice cereal. Stir until well coated.
4. Using a flat spatula, press mixture firmly and evenly into prepared pan. Allow mixture to cool and set for 30-40 minutes.

To Make Chocolate Peanut Butter Ganache:

1. In a microwave-safe bowl, melt peanut butter and chocolate chips in 30-second increments until smooth, stirring constantly in between each increment to avoid the chocolate from burning. (Do not over melt). Pour melted chocolate mixture on top of cooled crispy rice cereal and spread evenly using an offset spatula.
2. Heat peanut butter in the microwave for about 10-15 seconds. Scoop peanut butter into a small ziptop bag with a tiny hole in the corner snipped off. Drizzle peanut butter over the chocolate. Allow to set up and cool completely for about 2 hours on the counter or place in the fridge or freezer for faster set up time. Cut bars into evenly sized squares.
3. Allow bars to come to room temperature before serving.