5 cups crisp rice cereal 6 tablespoons butter or margarine 3 cups miniature marshmallows or 30 large marshmallows 1-2/3 cups (10-ounce package) REESE'S® Peanut Butter Chips 1/3 cup HERSHEY'®S Cocoa 1/3 cup light corn syrup
1. Measure cereal; set aside. Melt butter in large saucepan over low heat. Add marshmallows, peanut butter chips and cocoa. Cook over low heat, stirring constantly, until marshmallows and chips are melted. Remove from heat. Stir in corn syrup. Add cereal; stir until well coated.
2. Shape mixture into 1-1/2-inch balls, stirring a few times during shaping. Place on cookie sheet. Cool completely. Store in cool dry place.
Microwave Directions: Microwave butter covered in large microwave-safe bowl at HIGH (100%) 45 seconds or until melted. Add marshmallows, peanut butter chips and cocoa; stir. Microwave at HIGH 1-1/2 minutes; stir until mixture is smooth. Stir in corn syrup. Add cereal; stir until well coated. Shape as directed above