10 oz. pkg. marshmallows
1/4 c. butter
1/4 c. creamy peanut butter
6 c. crisp rice cereal
1 can chocolate 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 smooth. Remove from heat. Add cereal; stir until evenly coated.

Press mixture evenly into foil lined and greased pan. Spread frosting over cereal mixture to within 1 inch of edges. Starting with longest side, roll up jelly roll 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. 30 slices.