3/4 cube butter (6 T.)
16 oz mini marshmallows
1/2 c. peanut butter (optional)
8 c. crispy rice cereal
Place butter in a 3-quart microwave safe bowl. Melt on high for 1 minute. Add marshmallows and cover with paper towel. Cook on high for 2 1/2 minutes. Add peanut butter and stir until smooth. Stir in cereal and mix well. Press into 9 x 13 buttered or sprayed pan. Cool before cutting. I like to press the mixture into molds or cookie cutters and shake them out on parchment paper. I added melted almond bark to these and sprinkled with chocolate.