1/4 c. butter
1/4 c. chunky peanut butter
40 lg. marshmallows
4 c. Rice Krispies

FROSTING:

1 (1 lb.) pkg. powdered sugar
1/2 c. cocoa
1/4 c. butter, softened
1/4 c. peanut butter
1 tsp. vanilla
1/3 c. boiling water

Melt butter and peanut butter in large saucepan under low heat, add marshmallows and melt, stirring constantly. Turn off heat and add Rice Krispies. Turn out into 13"x9"x2" cake pan and press down firmly.

FROSTING: Combine sugar and cocoa. Add butter, peanut butter and water. Blend well and add vanilla. Spread over Rice Krispy Treats. Cut into 24 squares.