Prepare a large cookie sheet by covering with parchment paper or wax paper; set aside.

Melt the white almond bark according to package directions.

In a large bowl, combine the melted white almond bark and peanut butter; stir until smooth. Add the Rice Krispies, marshmallows, and half of the chocolate chips; stir well.

Using a small cookie scoop, scoop small portions onto the prepared cookie sheet and top with the remaining chocolate chips.

Chill in the refrigerator until the cookies are set.