1 tablespoon margarine 1 package (10 1⁄2 ounces) miniature white marshmallows 1⁄2 cup chunky peanut butter 5 cups ready-to-eat cereal, such as Rice Krispies, Cheerios or Kix 1⁄2 cup semisweet chocolate mini-chips PREPARATION 1. Line a 9 x 13-inch baking pan with foil. Lightly grease foil.
2. Melt margarine in a large saucepan over medium-low heat. Add marshmallows and stir often until melted and smooth, about 5 minutes. Stir in peanut butter until blended, remove from heat and stir in cereal.
3. Scrape into prepared pan and press into an even layer. Sprinkle with chocolate chips. Let cool completely.
Tip: Stored airtight, these keep well at room temperature up to 3 days.