1. In large saucepan, melt chocolate and peanut butter over low heat; stirring constantly. Remove from heat. Stir in KELLOGG'S RICE KRISPIES and marshmallows.

2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes. Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar.

MICROWAVE DIRECTIONS: In large microwave safe bowl, melt chocolate and peanut butter at MEDIUM power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients. Stirring until well coated. Follow step 2 above.