Peanut Butter Rice Crispy Treat with Chocolate Drizzle

Instructions:

1. Line a 9x9 inch square baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling. Lightly grease the parchment with a small amount of butter.
2. In a large heavy-bottomed non-stick pot over low heat, melt the unsalted butter. Once liquid, stir in the creamy peanut butter until the mixture is completely combined and smooth.
3. Add the mini marshmallows and ground cinnamon to the pot. Stir constantly, removing the pot from the heat when the marshmallows are approximately 90% melted. Continue stirring off the heat to let residual warmth finish the melting process.
4. Gently fold in the crisp rice cereal, flaky sea salt, and pure vanilla extract until the cereal is evenly coated with the peanut butter matrix.
5. Transfer the mixture to the prepared pan. Using the back of a buttered silicone spatula, gently nudge the mixture into the corners without pressing down firmly, preserving the internal air pockets.
6. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between, until smooth and glossy.
7. Drizzle the melted chocolate over the treats in a decorative pattern. Allow the bars to cool and set for at least 30 minutes before lifting the parchment sling and slicing into 16 squares.