Categories: Candies, Christmas, Gifts 
      Yield: 6 servings 
  
      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.