The main event: 

1. Melt butter in a medium saucepan over medium heat
2. Add 1 package marshmallows, stirring occasionally to prevent sticking.
3. Once marshmallows are homogenous & melted, add peanut butter (or caramel), and vanilla. Mix well. 
4. Then add rice krispies, folding into the marshmallows. 
5. Once all cereal has been incorporated (you might have a few stragglers sticking to the pan, that's ok), transfer to greased baking dish. Spread out with your hands, and chill in the fridge for 10-15 mins. 

Add some flair: 

1. While the treats are cooling, temper your chocolate. First, melt 3/4 cup of chocolate chips. Using a microwaveable dish, I add heat my chocolate chips in 15-30 second increments, stirring in between. Once nearly all chips are melted, remove from microwave and stir. Then, add in 1/4 cup of fresh chocolate chips. They should melt into the mixture, but if they don't, add back to the microwave in 5 second increments.  Check out this video for more info. WARNING: tempering chocolate can be a little frustrating at first, and if you mess it up, it's not a big deal. It'll still taste good, but will be a little messier. 
2. Cut rice krispie treats into desired shape, and dip into chocolate. Place onto baking sheet lined with parchment paper. 
3. If you want to drizzle with anything else (like peanut butter) or top with nuts, pretzels, or flaky sea salt, now is the time. I melted my peanutbutter in the microwave for 10-20 seconds. 
4. Place into the fridge so the chocolate can harden for 10-15 mins. 
5. Enjoy!