Prepare an 8x8 baking dish by spraying the bottom and sides with non-stick spray or rubbing with butter.
Melt butter and peanut butter in a large saucepan over low heat. Stir frequently.
4 tablespoons butter, ¾ cup peanut butter
Add the marshmallows and stir constantly until melted.
10 ounces mini-marshmallows
While the saucepan is over the lowest heat setting, gently fold in the cereal until well mixed.
6 cups crispy rice cereal
Transfer the cereal mixture into the baking dish, pressing as you go to distribute the mixture evenly and compress it.
Let the mixture sit for 2 hours or so to come to room temperature, then gently cut into 16 pieces. Use a plastic knife or small spatula to loosen around the edges if needed.
Optional: drizzle with icing and sprinkle with some cocoa for garnish, if desired.
Video
Notes
10 ounces of mini-marshmallows is about 5 ½ cups.
This recipe was developed using Skippy creamy peanut butter. Natural or no sugar peanut butters may produce different results.
Variations: top with mini chocolate chips, or colored sprinkles, or even coarse salt and press into the cereal mixture before it sets.