2 lbs. white chocolate

1 cup creamy peanut butter

3 cups crispy rice cereal

2 cups dry roasted peanuts

2 cups mini marshmallows

Melt the chocolate in a large saucepan over low heat, stirring often. Stir in the remaining ingredients and mix well. The marshmallows do not have to be fully melted. Drop by heaping tablespoons onto a wax paper-lined baking sheet or divide between two 9-inch square pans. Let the mix set in the refrigerator for 30 minutes.

Recipe courtesy of Lavone Miller, Odon