Heat oven to 200ºF.

Cover 2 baking sheets with parchment paper. Draw 24 (1-½-inch) circles on the parchment sheets. I used a shot glass to create the circles.

In a metal bowl beat egg whites and cream of tartar with stand up or hand mixer. Start on low speed and move to high speed as peaks form.

Add sugar, 1 tablespoon at a time, beating constantly until stiff peaks form.

Gently stir in vanilla with a metal spoon.

Carefully fold the peanut butter into the egg whites. Until the peanut butter is fully mixed.

Spoon egg white mixture into resealable plastic bag; cut ½-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.

Bake 1 hour 10 min. or until meringues are dry. You should be able to transfer them easily. If you live in a humid climate like we do in Florida. After and hour and 10 minutes turn the oven off and leave the meringues in the over for 6 hours or overnight.

Once the meringues are dry melt the chocolate chips in the microwave. Start with 30 seconds, stir and if not fully melted heat again in 10 second increments.

Dip half of the meringue into the chocolate and then add the Peanut Butter & Cocoa PEBBLES™ Cereal

Let them cool and enjoy