Grease an 8-inch square pan and a large mixing bowl with butter or baking spray.
Pour the cereal and about 12 Nutter Butter Cookies (broken into pieces) into the bowl, then set aside.
Cut the butter into small pieces and place them in a medium-large saucepan.
Set the pan over LOW heat and allow the butter to begin melting.
Add the marshmallows to the pan and let them begin to melt.
Stir the marshmallows and butter occasionally until about 75% melted.
Remove the pan from the heat and stir until all the marshmallows melt.
Pour over the bowl of cereal and cookie pieces.
Stir until well blended.
Spread into the greased pan.
Do not pack the cereal treats down too firmly. Just spread into an even layer.
Heat the creamy peanut butter in the microwave for 15-30 seconds until melted.
Drizzle the peanut butter over the Nutter Butter Bars.
Set the bars aside for about an hour so they can cool before cutting into 16 squares.
Notes
storing your treats
Your cereal treats will taste best if eaten within the first few days but they will stay crispy and fresh for up to 7 days if stored properly in an airtight container or large zip-top bag.
Do not refrigerate the treats as they may become soggy and soft.
You can freeze them if you wrap them well in plastic wrap, over-wrap them in tin foil, then place them in a large zip-top bag. They'll keep for up to 3 months.
For more tips and tricks for making perfect cereal treats be sure to check out our Cereal Treats FAQ page.
Large 9x13 batch
Melt 6 tablespoons of European Salted Butter and 16 ounces of marshmallows.
Stir in 6 ¾ cups of Rice Krispies Cereal and 18 Nutter Butter Cookies, broken into small pieces.
Spread into a 9x13-inch, greased, pan.
Top with 4 more Nutter Butter Cookies, broken into pieces.
Cool for at least 1 hour before cutting into 24 pieces.