Crispy Peanut Butter Log

1. 1

   Line sheet cake pan with foil; spray lightly with non-stick spray.

2. 2

   In large saucepan over medium heat, melt marshmallows, margarine and 1/4 c. peanut butter, stirring constantly until smooth.

3. 3

   Remove from heat.

4. 4

   Add cereal; stir until evenly coated.

5. 5

   Press mixture evenly into foiled pan.

6. 6

   Spread thin coat of peanut butter over cereal mixture within 1-inch of edges.

7. 7

   Top with frosting.

8. 8

   Starting with longest side, roll up like you would a jelly roll, peeling foil away from cereal mixture.

9. 9

   Wrap roll in foil or plastic wrap.

10. 10

    Store in fridge, seam side down, about 1 hour until firm.

11. 11

    Cut into 1/2-inch slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.