1. Spray a 13 x 9-inch baking dish with non-stick cooking spray.

2. Place the rice cereal in a large bowl.

3. In a saucepan combine the margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.

4. Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.

5. Add/mix in reduced-fat chocolate morsels.

6. Press the mixture into prepared pan, using a rubber spatula to spread out.

7. Cut into 24 bars.