3 cups rice crispy cereal
7 whole pieces honey graham crackers
2 1/2 cups mini marshmallows
1 package (12 oz. or 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tbsp. margarine
1/2 cup peanut butter
Grease 9×13 microwaveable pan*. Place 6 whole graham crackers in a single layer in the bottom, cutting remaining piece to fit and cover bottom of pan. Sprinkle marshmallows over crackers. Microwave on high 1 minute or until marshmallows are puffy. Let cool. In a 2 quart microwavable bowl combine chocolate, corn syrup, and margarine. Microwave on high about 1 1/2 minutes or until melted. Stir in peanut butter. Add rice crispies and coat. Spread over marshmallows. Cover and chill about 1 hour. Cut and store in airtight container in fridge.
*If you don’t have a 9×13 microwavable pan, use a regular metal pan and after sprinkling marshmallows on grahams then broil for just a few seconds in a conventional oven until marshmallows are melted. Watch carefully.