Prepare a 9 x 15" sheet pan with parchment paper and gather all your ingredients.

Melt margarine in the microwave in a large bowl.

Add marshmallows and toss with melted margarine.

Return to microwave and melt on half power for 1 minute intervals, stirring in between until marshmallow mixture is smooth.

Add crisp rice to marshmallow mixture and combine.

Press firmly into sheet pan.

Combine chocolate chips, corn syrup, butter and peanut butter in a saucepan and melt over medium heat till smooth.

Pour over the crisp rice base and smooth to cover completely.

Sprinkle with crushed peanuts. Refrigerate for 1 hour before removing from pan using the parchment paper, then cut into squares.