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MARSHMALLOW CRISPY TREATS

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Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter or margarine
  • 1/2 pound* about 32 marshmallows
  • 5 cups KELLOGG’S RICE KRISPIES
  • *3 cups miniature marshmallows may be used in place of regular marshmallows. If Marshmallow Creme is substituted for marshmallows use 2 cups one 1-pint jar. Cook over low heat about 5 minutes, stirring constantly.

Method
 

  1. elt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat.
  2. Add Rice Krispies and stir until well-coated with marshmallow mixture.
  3. Press mixture into buttered 13 x 9-inch pan, cut into squares when cool, or try these variations:

Notes

VARIATIONS
MARSHMALLOW CRISPY BALLS OR LOLLIPOPS
Shape warm marshmallow crispy mixture into balls and roll in coconut if desired. For Lollipops, insert wooden skewer after shaping and make face on ball with raisins, candies or icing.
MARSHMALLOW CRISPY VARIETIES
Add raisins, nutmeats, cut dates or candied cherries, crushed stick candy or semi-sweet chocolate pieces to the marshmallow mixture with Rice Krispies.