10 oz. pkg. lg. marshmallows
1/4 c. butter
1/4 c. creamy peanut butter
6 c. crisp rice cereal
1 can ready to spread chocolate fudge frosting

Line 15 x 10 x 1 inch baking pan with foil; grease lightly. In large saucepan over medium heat melt marshmallows, butter and peanut butter, stirring constantly until mixture is smooth. Remove from heat. Add cereal, stir until evenly coated. Press mixture evenly into greased and foil lined pan. Spread frosting over cereal mixture to within 1 inch of edges.

Starting with longest side, roll up jelly fashion, peeling foil away from cereal mixture. Wrap roll in foil or plastic wrap. Store in refrigerator, seam side down, about 1 hour until firm. Cut into 1/2 inch slices to serve. Approximately 30 slices.