Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in a 350 degree F. oven for 10 minutes. Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler. Place over hot water and stir until melted. Remove from the heat. Place the cereal in a large buttered bowl. Pour the peanut butter mixture over all and mix well. Turn the mixture into an aluminum foil lined 9-inch square baking pan. Press into an even layer. Cool and cut into 36 (1 1/2-inch) squares.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 6|
|Calories from Fat: 86 (44%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 20.3mg||6 %|
|Sodium 96.9mg||3 %|
|Potassium 26.9mg||1 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 26.3g|
|Protein 1.2g||2 %|
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Calories per serving: 194
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