9 1/2	cups	crisp rice cereal
5	cups	quick-cooking oats
2	cups	(12-ounces) semisweet chocolate chips
1 1/2	cups	raisins
1	cup	chopped peanuts
1 1/2	lbs.	marshmallows
1/4	cup	butter or margarine
1/2	cup	honey
1/4	cup	vegetable oil
1/4	cup	peanut butter

In a large bowl, combine the first five ingredients; set aside. In a large saucepan over low heat, cook and stir marshmallows and butter until smooth. Add honey, oil and peanut butter; mix well. Pour over cereal mixture; toss to coat. Pour into two greased 13-in. x 9-in. x 2-in. baking pans; press firmly and evenly. Cool.

Yield: 3 dozen