RICE KRISPY TREATS
3 T. butter
1 pkg. (10 oz., about 40) regular marshmallows or 4 c. miniature marshmallows
6 c. Rice Krispies
1. In a large saucepan, melt the butter over low heat. Add marshmallows and stir til completely melted. Remove from heat.
2. Add Rice Krispies cereal and stir til well coated.
3. Using a buttered spatula or wax paper, evenly press mixture into (9x13x2 inch) pan coated with cooking spray. Cool. Cut into (2 inch) squares. Best if served the same day.
In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir til smooth. Follow steps 2 and 3 above. Microwave cooking times may vary due to the power of your microwave oven.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Store no more than two days at room temperature in an airtight container.
To freeze, place in layers separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Rice Krispy Treats recipe is published in our January, 2014 Menu Minder, Issue #363.