4 c  Toasted Rice Cereal
1/4 c  Butter Or Regular Margarine
7 oz Marshmallow Creme; 1 Jar
1/3 c  Peanut Butter

Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch
jelly roll pan in a 350 degree F. oven for 10 minutes.
Meanwhile, combine the butter, marshmallow creme and
peanut butter in the top of a double boiler. Place
over hot water and stir until melted. Remove from the
heat. Place the cereal in a large buttered bowl. Pour
the peanut butter mixture over all and mix well. Turn
the mixture into an aluminum foil lined 9-inch square
baking pan. Press into an even layer. Cool and cut
into 36 (1 1/2-inch) squares.