- Thread starter
- #17,341
Mars Hydro
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Wow, great, thanks for this instruction, Eagle, it's so thorough. I have read it through. It seems not that difficult. first I need to strengthen my confidence. My hand is very clumsy. maybe I have a try
Just for the fun of it...
Rice Crispy/puffed rice treats
Ingredients
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows or an equivalent
OR
4 cups JET-PUFFED Miniature Marshmallows or an equivalent
6 cups Kellogg's® Rice Krispies® cereal or an equivalent
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 or equivalent. 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.
MICROWAVE DIRECTIONS:
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.
Note
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-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.
- add your choice of chocolate pieces after step one
- Measurements listed above are in the U.S. standard feel free to use the U.K. standard of measurement if you wish.