These cookies have a crispy texture with a yummy chocolate peanut butter topping. Best of all, they’re no bake cookies, so leave your oven off.

PB & Jam Bars

Bar

• 3 cups miniature marshmallows
• 1 cup crunchy peanut butter
• ½ cup butter
• 4 ½ cups crips rice cereal

Filling

2/3 cup strawberry, apricot, or peach jam

Topping

• ½ cup milk chocolate chips
• 1 tablespoon crunchy peanut butter
• 2 teaspoons shortening

Directions

Melt marshmallows, 1 cup peanut butter and butter in 3-quart saucepan over low heat, stirring constantly, until smooth (4 to 5 minutes). Add cereal; quickly stir until well coated. Press mixture into ungreased 11x7-inch pan.

Spoon jam by teaspoonfuls over hot cereal mixture; gently spead over top.

Melt chocolate chips, 1 tablespoon peanut butter and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Gently spread over jam layer. Refrigerate until chocolate layer is firm (about 2 hours). Cut into bars.