Crunchy Chocolate Treats

(Makes 2 Dozen~Prep Time: 30 minutes~Total Time: 30 minutes)

1) In a large, deep saucepan, melt 4 tablespoons BUTTER, cut into pieces, over low heat, about 4 minutes. Add 1 bag (10 oz.) MINI MARSHMALLOWS; cook, stirring, until melted, 6 to 8 minutes
2) Add 8 oz. SEMISWEET CHOCOLATE, finely chopped; cook, stirring, until melted, 2-4 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.
NOTE: To make squares instead of clusters, use a wet spatula and evenly spread mixture into a buttered 9x13 inch baking pan. Let set before cutting with a serrated knife.

(From: FOOD Magazine, it's this little Martha Stewart magazine that has lots of good recipes and cooking tips)