Line an 8-inch square pan with parchment paper or spray with non-stick spray, set aside. Place the miniature chocolate chips on a plate and place in the freezer until ready to use.
Combine the white chocolate and peanut butter in a mixing bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted.
Remove from microwave and stir in Rice Krispies. Let the mixture sit and cool until it reaches room temperature, stirring occasionally, about 10 to 20 minutes.
Gently stir in the miniature marshmallows, then the miniature chocolate chips.
Turn the mixture into the prepared pan and press into an even layer. Refrigerate until set, about 15 minutes.
Remove from the pan and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.
