3 tablespoons unsalted butter, plus more for baking dish
4 cups miniature marshmallows
1/3 cup creamy peanut butter, preferably natural
1/2 teaspoon coarse salt
6 cups puffed-rice cereal
nonstick cooking spray or vegetable oil, for preserving
1 package (12 ounces) semisweet chocolate chips, melted
1/4 cup chopped, roasted, salted peanuts
Butter an 8-inch square baking dish.
In a large pot, combine marshmallows, peanut butter, buter, and salt.
Cook over medium, stirring, until melted, about 4 minutes.
Add cereal and stir to combine.
With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish.
Spread half the melted chocolate on top.
Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.
(Store in an airtight container, up to 3 days.)
Makes 16 bars
Martha Stewart Everyday Food magazine