3 tablespoons butter
1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups puffed rice cereal
Directions
1. In large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat and stir in peanut butter until melted.
2. Add puffed rice cereal and stir until coated.
3. Using buttered spatula or wax paper, evenly press mixture into 9x13 pan. Cool and cut into squares. Best if served the same day.
Note:
For best results, use fresh marshmallows.
Reduced calorie or tub margarine is not recommended.
Store up to two days at room temperature in airtight container. Freeze up to 6 weeks by placing in layers separated by wax paper in airtight container. Let stand at room temperature for 15 minutes before serving.
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