Crispy Peanut Butter Log

• 1 pkg. (10 oz.) marshmallows
• 1/4 cup margarine
• 1/4 cup creamy peanut butter
• 6 cups crisp rice cereal
• 1 can Pillsbury chocolate fudge frosting supreme
• Peanut butter

1. Line sheet cake pan with foil; spray lightly with non-stick spray.
2. In large saucepan over medium heat, melt marshmallows, margarine and 1/4 c. peanut butter, stirring constantly until smooth.
3. Remove from heat.
4. Add cereal; stir until evenly coated.
5. Press mixture evenly into foiled pan.
6. Spread thin coat of peanut butter over cereal mixture within 1-inch of edges.
7. Top with frosting.
8. Starting with longest side, roll up like you would a jelly roll, peeling foil away from cereal mixture.
9. Wrap roll in foil or plastic wrap.
10. Store in fridge, seam side down, about 1 hour until firm.
11. Cut into 1/2-inch slices.

marshmallows, margarine, peanut butter, crisp rice, chocolate fudge frosting supreme, peanut butter

Taken from www.foodgeeks.com/recipes/17902 (may not work)