Creamy Rice Fudge - cooking recipe

Ingredients

1 c. (6 oz.) semi-sweet chocolate morsels
1 c. creamy peanut butter
1/2 c. margarine, cut in small pieces
1 (10 1/2 oz.) bag miniature marshmallows
3 c. crisp rice cereal
1 tsp. vanilla

Preparation

Microwave Instruction:
Combine chocolate morsels, peanut butter and butter in large bowl; cook uncovered on High 1 1/2 minutes or until butter melts and morsels are soft and glossy, but still retain their shape.
Stir until smooth.
Stir in marshmallows and cook on High 45 to 60 seconds or until marshmallows are slightly melted.
Stir until smooth.
Stir in cereal and vanilla until well blended.
Transfer mixture into butter 8-inch pan; spread evenly.
Refrigerate 2 to 3 hours or until firm.
Cut into squares.