In a microwave-safe bowl, melt first tbsp butter 15-20 seconds. Add first cup of marshmallows and, with a greased rubber spatula, toss them in butter. Return to microwave for 1-minute intervals, stirring in between, until marshmallows are melted and mixture comes together (2-3 minutes). Add peanut butter, nutmeg and salt; stir together. Stir in rice crisp cereal to blend well. On a large sheet of parchment paper or cooking-spray coated plastic wrap, spread the mixture to an approximately 8" x 10" rectangle, about 1/3" thick (landscape presentation – the longest side closest to you).

In another small microwave-safe bowl, toss the chocolate with the vegetable oil. Microwave for 30 seconds, stir, and continue to microwave for 30-second intervals, stirring, until melted and smooth (90 seconds to 2 minutes). Set aside. In another microwave-safe bowl, melt last tbsp of butter as before, toss last cup of marshmallows in butter and microwave as before, until melted and smooth. Add salt.

Working quickly, spread marshmallow mixture in a 1" band along the bottom of your rectangle, about an inch up from the bottom. Spoon a 3/4" band of melted chocolate above the marshmallow band. Sprinkle salted peanuts over the mallow and chocolate bands. Working from the bottom, roll up the rectangle with the assistance of the parchment or plastic wrap until you have a log. Press the edges to seal. Roll and shape it to a smooth log finish. Wrap tightly in plastic wrap and refrigerate until firm – an hour or so. Keep chilled until ready to slice into 1/4" - 1/2" slices to serve.

You can vary the size of the slices by spreading the rice crisp mixture in a longer and thinner rectangle (such as 20" x 4") – that way your roll will be long and thin and the diameter of your slices will be smaller). Store well-wrapped logs in your fridge and you’ll be ready to slice off treats for drop-in visitors at a moment’s notice. Keeps for weeks. Makes about 24 pieces.