Line a 9x9 square baking pan with parchment paper and spray with non-stick cooking spray. If wanting thinner squares, use a 9x13 inch pan.

In a large pan, melt butter and peanut butter on low heat, stirring constantly.

Once butters have melted add mini marshmallows. Stir constantly to avoid burning.

When marshmallow mixture has melted and is smooth, turn off heat and remove pan from stove.

Add cereal to pan and stir until evenly coated with mixture.

Pour mixture into casserole dish.

Spray the back of a measuring cup or your hand with nonstick cooking spray and press down the mixture until firmly compacted.

Allow to cool for 30-45, then slice into squares.

Store squares at room temperature in an airtight container for up to 2 days.