Line a baking sheet with parchment paper.

In a large pot over medium-high heat, add the butter, marshmallows, and cocoa powder, and melt while stirring continuously. The mixture should become sticky and gooey. Stir in the chocolate chips and salt and mix until melted.

Pour Rice Krispies cereal into the pot one cup at a time, stirring after each cup.

Press the warm mixture into the lined baking sheet and flatten to form a thin, even layer.

Beat the marshmallow fluff and cream cheese until smooth.

Spread a layer of filling over the Rice Krispies layer, then roll both layers, jelly-roll style, length-wise. The tighter the roll, the neater the results. Place it in the freezer to set.

Remove from the freezer and cut into 3/4 -inch slices.

Dip each slice into melted peanut butter chocolate on a diagonal and let it cool. Keep in the freezer until serving.