In step 4, it's best to start by snipping a very tiny hole in the corner of the plastic bag. If it's too small, you can always make it bigger.
4 cups firmly packed miniature marshmallows
1/3 cup creamy peanut butter
2 tablespoons butter or margarine
6 cups chocolate sweetened rice cereal (we used Cocoa Krispies)
1 (12-ounce) package milk chocolate morsels
1/2 cup white chocolate morsels
How to Make It
Combine marshmallows, peanut butter, and butter in a big microwave-safe bowl. Microwave at HIGH 2 minutes. Remove from the microwave using oven mitts. Stir peanut butter mixture vigorously with a wooden spoon until smooth. Add cereal, and stir until well coated. Quickly spoon mixture into a lightly greased 15- x 10-inch jelly-roll pan, and press into an even layer. Cool 5 minutes or until firm.
Cut cereal mixture into circles with a 3-inch round cookie cutter. Store excess cereal mixture in an airtight container for snacking on later.
Place milk chocolate morsels in a small microwave-safe glass bowl or measuring cup. Microwave at MEDIUM (50% power) 2 minutes or until chocolate looks like it's just beginning to melt. Stir chocolate until smooth.
Place white chocolate morsels in a zip-top freezer bag. Partially seal bag, and set upright in a small microwave-safe measuring cup. Microwave at MEDIUM (50% power) 1 minute. Gently squeeze bag until smooth. Snip a tiny hole in 1 corner of bag to create a small opening.
Spread melted milk chocolate over top of 1 circle. While milk chocolate is still soft, drizzle white chocolate in 3 rings on top of milk chocolate. Starting at the center, pull a wooden pick through the rings to create a "web." Do the same thing all over again with the remaining circles and chocolate. Refrigerate 30 minutes or until chocolate is firm. Store in an airtight container up to 3 days.