A link to %this page% was e-mailed
In medium or large saucepan, melt the butter over low heat. Pour in the mini marshmallows and stir until melted. Remove from the heat. Add the peanut butter to the melted marshmallows and stir until both ingredients are incorporated. Quickly pour in the puffed rice cereal. Using a spatula, fold the puffed rice cereal into the marshmallow mixture until most of the cereal is coated.
Scrape the mixture onto the prepared baking pan and let cool for 10 to 15 minutes. Once the marshmallow has cooled and hardened, remove from the baking pan and cut into squares or another desired shape. Serve. These peanut butter marshmallow crispy treats can be stored in an airtight container for up to a week.