10 oz. pkgs. lg. marshmallows (or 42)
1/4 c. butter
1/4 c. peanut butter (creamy or chunky)
6 c. crisp rice cereal
1 can Pillsbury or IGA Ready to Spread chocolate or fudge frosting

Line 15x10x1 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 coated. Press mixture into greased and foil-lined pan. Spread frosting over cereal mixture to within 1 inch of edges. Starting at 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.