Combine sugar, corn syrup and peanut butter in a large bowl until smooth.

Microwave on high for 2 minutes.

Stir until smooth. The mixture should be liquid and appear melted.

The sugar should be mostly dissolved.

(this can be done on the stove in a saucepan on low heat)

Stir in the rice krispies and then stir in chocolate chips. They will melt as you stir and mixture will turn brown.

Gently stir in peanut butter cup pieces.

I suggest adding in about half of the pieces, stir. Place remaining pieces on top of the mixture and scoop them up with a cookie scoop along with some of the mixture. This way every scoop with have an intact peanut butter cup piece to show.

Place scoopfuls of the mixture on a cookie sheet covered with parchment, silicone mat or waxed paper.

Allow to harden at room temperature (or place in refrigerator for a few minutes to speed up the process). Store in a covered container at room temperature.