Total Time
30mins
Prep 10 mins
Cook 20 mins

Ingredients Nutrition

Directions

  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.
  4. MICROWAVE DIRECTIONS.
  5. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
  6. Note.
  7. For best results, use fresh marshmallows.
  8. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  9. Diet, reduced calorie or tub margarine is not recommended.
  10. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Reviews

(3)
Most Helpful

I absoulitly love it.It was a little messy at the beggining,but I still enjoyed making the recipe with my children.I think it's a great little snack for my children who go to school.I LOVE THIS RECIPE!!!

dalia_1911 June 05, 2016

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