Line a 15 x 18-inch sheet pan with parchment or wax paper.
Brush a tablespoon of butter over the paper.
Brush any remaining butter over a rubber spatula.
Combine white chocolate chips and peanut butter chips in a microwave-safe bowl.
Heat for 30-second increments, stirring after each, until melted.
Stir in peanut butter and a pinch of salt.
Set aside to cool.
Grease a mixing bowl with butter or baking spray. Pour the Cocoa Krispies into the bowl and set aside.
Combine the butter, marshmallows, and semi-sweet chocolate chips in a medium-large saucepan. Set over LOW heat on the stove. Stir until 75% of the marshmallows have melted. Remove and stir until melted.
OR combine the butter, marshmallows, and semi-sweet chocolate chips in a large microwave-safe mixing bowl. Heat on high power for 1 minute. Let the bowl rest in the microwave for 3 minutes. Then, remove and stir. If needed, heat for 15-second increments, stirring after each, until melted.
Pour the melted chocolate marshmallows over the bowl of cereal. Mix until well blended.
Pour out onto the parchment-lined baking pan and flatten into a thin layer.
Spread peanut butter fudge filling over top.
Refrigerate for 5 minutes, just until the fudge firms up a bit. Do not leave it the fridge too long or the fudge may firm up too much.
Roll the crispy treat cereal up into a log.
If you want big swirls, roll along the short side of the pan.
Refrigerate for 30 minutes, then cut into 24 slices.
Store your treats in an airtight container at room temperature for up to a week.
Cocoa Krispie Treat Pinwheels https://hungryhappenings.com/cocoa-crispy-treat-peanut-butter-fudge-pinwheels/