When we have weekend guests at the lake, it's nice to have a big glass jar of these for snacking while watching a movie or playing cards. They are also great to bring along in plastic containers on picnics and boat rides.
To make squares instead of clusters, use a wet spatula and evenly spread mixture into a buttered 9-by-13-inch baking pan. Let set before cutting with a serrated knife. I find that a small ice cream scooper works the best.
Makes 2 dozen
4 tablespoons butter, cut into pieces
1 bag (10 ounces) mini marshmallows
8 ounces semisweet chocolate, finely chopped
6 cups rice cereal
3/4 cup peanut-butter chips
1.In a large, deep saucepan, melt 4 tablespoons butter, cut into pieces, over low heat, about 4 minutes. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 6 to 8 minutes.
2.Add 8 ounces semisweet chocolate, finely chopped; cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in 6 cups rice cereal and 3/4 cup peanut-butter chips until evenly distributed.
3.Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes. Store in an airtight container for up to several days.
Read more at Marthastewart.com: Crunchy Chocolate Treats - Martha Stewart Recipes