Add the peanut butter, butter, & add the marshmallows to a large saucepan over LOW heat. Melting will take some time because Dandies do not melt as quickly as regular marshmallows.
Heat and stir the marshmallow pieces with a wooden spoon continuously until they melt into each other and become sticky. You can turn the heat up to medium heat if needed, but be careful because the marshmallows will burn quickly. Low to medium-low heat is best.
Remove from heat and quickly add in the Rice Krispies. Stir immediately until all Rice Krispies are coated with the marshmallow mixture.
Spray a 9x9 metal baking dish with avocado oil and carefully transfer the mixture into the pan. Spray your hands with oil to prevent sticking. Then, gently press down until the mixture is flat and even in the pan. You can also use the bottom of a cup to press it down evenly.
In a microwave-safe dish, combine chocolate and coconut oil. Microwave at 30-second intervals, stirring each time, until melted and smooth.
Pour the chocolate over the Rice Krispies mixture. Cool at room temperature until the chocolate is hardened, or can refrigerate or freeze them until hardened. It will take about 15 minutes in the freezer. Slice up into 16 squares for smaller treats, or 9 pieces for larger treats, and enjoy!
Notes
Storage: Store your chocolate Rice Krispie treats in an airtight container at room temperature. Do not store them in the refrigerator because they will be too hard to eat.Swaps: If you are okay with dairy, you can use regular butter and semi sweet chocolate chips.