Prep 10 mins
Cook 30 mins
- 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
- 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
A classic recipe that I've never been able to pass up! I fully intended to make these just as written, but since I was making them with my 5 year old and her BFF, I let the girls have more of a hand in the process by allowing them to press the Krispy mixture into heart shaped mini cake tins. Of course, they didn't think Krispy colored hearts was a good idea, so they chose a neon pink food coloring to stir into the melted marshmallow before adding the Krispies. These are some very bright pink hearts, but the girls were very proud of their creation. Thanks for posting this back to basics, kids' favorite recipe, Foodrocks! Made & enjoyed during the Spring 2012 Pick-A-Chef event.
I made these for my daughter using Gluten Free Rice Krispys and GF marshmallows and she loves them. They were quick and easy to make and were a great treat for her.
Talk about bringing back childhood memories. I made these this weekend and we pigged out on them. Thanks for sharing the classic recipe. Made for PAC Spring 2012.