In a large pot, melt the butter and marshmallows over low heat, stirring constantly. Make sure the heat is low so that the sugar from the marshmallows does not burn. When the mixture is mostly melted, add the peanut butter powder and stir until thoroughly mixed and the marshmallows are melted.
Stir in the rice krispies cereal and crumbled bacon and mix well until the entire mixture is coated in peanut butter marshmallows.
Spray an 8x8 inch pan with cooking spray or brush with oil. Spray a spatula with cooking spray.
Transfer the rice krispies mixture into the baking dish and use a spatula to press it down evenly into the tray. Allow to cool. Slice into 9-12 pieces, and enjoy! Store refrigerated in an air-tight container for up to 2 days.
Notes
If you like thinner rice krispies treats, you can use an 8x12 or 9x13 inch pan.
If you want to use regular peanut butter, just skip the butter and add the peanut butter in with the marshmallows.
You can skip the bacon, if you are not sure about the sweet & salty combo, but I urge you to give it a try! You can even do a half batch with bacon if you don't want to commit.
To reheat these, just pop them in the microwave for 5-10 seconds to make them ooey and gooey again, and enjoy!