Line 2 baking sheets with parchment paper and set aside.
Place vanilla almond bark in a large, microwaveable bowl and microwave in 20-second increments, stirring in between, until melted.
Once melted, stir creamy peanut butter into vanilla candy.
Place rice krispies in a large bowl and pour peanut butter vanilla mixture over them. Stir until everything is evenly coated, then let sit for 10-15 minutes, or until cooled.
Once almost to room temperature, stir in marshmallows and mini chocolate chips.
Using a small ice cream scoop or tablespoon, scoop cookies and place them on parchment-lined baking sheets.
