Line 2 baking sheets with silicone baking mats or parchment paper. Put the mini chocolate chips in the freezer. Add the rice krispie cereal to a large mixing bowl.

Add the broken or chopped almond bark to a microwave safe bowl. Microwave in two minute intervals on 50% power, stirring after each, until melted and smooth.

Stir in the peanut butter until fully combined.

Pour the melted chocolate mixture over the rice krispies, stirring until the cereal is fully coated. Then mix in the marshmallows and nearly all of the frozen chocolate chips. Save about 3 tablespoons of mini chocolate chips for topping the cookies if desired.

Use a 1 or 2 tablespoon cookie scoop or measuring spoon to drop mounds onto the baking sheets. Work quickly, because the mixture sets fast. Top each cookie with a sprinkle of the remaining mini chocolate chips.

Let them set at room temperature for about 1 hour, until firm. To set faster, chill them in the fridge for 45 minutes. Store leftovers in an airtight container on the counter for 3 to 4 days.