3 tablespoons unsalted butter
3 tablespoons creamy peanut butter
1 bag (10 ounces) marshmallows
5½ cups cereal (see note)
In a large pot over medium-low to medium heat, melt butter and peanut butter. Add marshmallows and stir occasionally until smooth.
Add cereal and stir until combined. Spread mixture into a 9-by-13-pan and allow to cool. Or, allow mixture to cool slightly and then, with buttery hands, shape palm-sized chunks of cereal into balls or football shapes.
Serves 16 to 20.
Cook's note: We like these with a combination of crispy rice cereal and honey-nut oat flakes or Os-style cereal.
Deborah Pankey, Daily Herald Food Editor