1. Melt 1.5 tablespoons butter and 1.25 cups mini marshmallows in a heavy-bottomed pan over low heat.

2. Stir in 0.75 cup Shootflying Hill chocolate dessert sauce and 0.5 cup peanut butter.

3. Off the heat, add 3.25 cups Kellogg's® Rice Krispies cereal and stir until combined.

4. Cool the mixture slightly and stir in 1 cup mini marshmallows.

5. Press the mixture into a 9” cake pan.

6. Cover tightly and refrigerate until firm – about 2 hours.

7. Remove the mixture from the pan and cut into pie wedges.

Great finger food for your next party!

Makes 8-12 servings.