Lunch: Ribbon Crispies Recipe

Ingredients

1/2 cup butter, cubed
2 jars (7 ounces each) marshmallow creme
11 cups crisp rice cereal
1 to 1-1/2 cups peanut butter
1 to 1-1/2 cups hot fudge ice cream topping, warmed

Instructions

In a large saucepan, melt butter over medium-low heat. Stir in the marshmallow creme until smooth. Remove from the heat; stir in cereal until blended.
Press half of the mixture into a greased 15-in. x 10-in. x 1-in. pan; spread with peanut butter. Carefully spread with hot fudge topping. Press the remaining cereal mixture over fudge layer (pan will be full). Cool for 10 minutes before cutting.

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