Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add Rice Krispies cereal.
Stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan.
Cut into squares when cool.
Makes 24 treats (2 x 2-inch).
Use fresh marshmallows for best results.
(The grandchildren love these!)
Melt butter and marshmallows; add Rice Krispies and vanilla. Press mixture into a 9 x 13-inch buttered pan.
Melt chocolate chips and pour over the top.
Let set in refrigerator for awhile.
In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
Pour milk over cereal treat bites and enjoy.
Mix sugar and Karo syrup in large glass bowl.
Microwave on High 4 to 5 minutes; stir.
Repeat this again until mixture boils. Remove from microwave immediately and add peanut butter and Rice Krispies.
Mix well and press into 9 x 13-inch buttered pan.
Melt chips together in a medium sized glass bowl on low-medium heat. Do not melt completely.
Chips will finish melting as you stir them.
Spread on top of Krispies bars.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated.
Add broken peppermint (break candy using a hammer). Put the candy in plastic bag.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cooled.
Melt margarine in large saucepan over low heat.
Add marshmallows; stir until melted.
Remove from heat.
Add Rice Krispies; stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Cool.
Cut into 2 x 2-inch squares.
Yield:
24 treats.
Bring sugar, syrup and butter to a rolling boil.
Remove from heat and stir in peanut butter.
Pour over Rice Krispies and mix lightly.
Pour mixture into a greased 9 x 13-inch pan.
Press mixture into pan.
Let cool.
Cut in squares and serve.
Melt margarine in large saucepan on low heat.
Add marshmallows.
Stir until melted.
Stir in Rice Krispies.
Put in greased 9 x 13-inch pan.
Press down with spatula.
Let cool and cut with a sharp knife.
Melt margarine; add marshmallows.
Stir until mixed well. Take off heat and add Rice Krispies.
Pour into buttered pan. Press down and then cut into squares and serve.
Melt sugar and Karo together on medium
heat until dissolved. Remove from heat and add peanut butter; stir until smooth.
Add Rice Krispies and mix well.
Pour into cake pan and press until packed lightly.
Let cool and cut in squares.
utter and marshmallows in microwave for 2 minutes on high.
br>Add 12 cups of rice krispies and stir until all blended
tir rice cereal and kosher salt into marshmallow mixture until cereal treat
he pot with the spatula for about 3 minutes, you want
For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add Rice Krispies cereal. Stir until coated.
Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.
melt the caramels,margarine,and water. Add marshmallows and melt all together. Once all the marshmallows are melted and mixed together with the other ingredients add the rice krispies. Pat in buttered jelly roll pan or for thicker bars, a 9x13 pan. Refrigerate.
Servings is just an estimate.
ell until melted.
Add Rice Krispies, stirring until all are coated
Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut).
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.