Source: Doug Murray, Turntable Restaurant at the Experience Music Project
Not T&T, from our local news station and looked great! Going to make for my grandkids!
1/2 of an 8 ounce bag marshmallows
2 tablespoons butter
4 cups Rice Krispies
1 1/2 pounds cream cheese
16 ounces crunchy peanut butter
1 can sweetened condensed milk
1/2 of a 12 ounce bag semi-sweet chocolate chips
2 cups heavy cream
Pinch of salt
Melt marshmallows and butter in a saucepan. Add Rice Krispies, stir well and remove from heat. Butter the bottom of a 8 1/2 x 12-inch baking pan and press until flat and smooth. Let cool to room temperature. Mix cream cheese and peanut butter until well blended and smooth. Add condensed milk, blend well and spread evenly over top of cooled Rice Krispies.
Scald heavy cream. Place chocolate chips in a stainless steel bowl with a pinch of salt. Once cream is scalded, pour over chips and stir. Once the chips are melted and have a glossy appearance, pour chocolate over the peanut butter/Rice Krispy mix. Place pan in the freezer for 30 minutes to 1 hour.
Cut into triangles and garnish with vanilla sauce, whipped cream, strawberries or chocolate pieces.