-
1
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
-
2
Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated.
-
3
Using buttered spatula or wax paper, evenly press mixture into 15- x 10- x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stars. Decorate with frosting and/or candies. Best if served the same day.
-
4
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.
-
5
For best results, use fresh marshmallows.
-
6
1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
-
7
Diet, reduced calorie or tub margarine is not recommended.
-
8
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.
-
9
Kellogg's(R) has reduced the sodium content of Rice Krispies(R) to meet current consumer flavor- and nutrition-preferences. Rice Krispies(R) Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
-
10
Go to
-
11
for more recipes and nutrition information.
-
12
(R), TM, 2008 Kellogg NA Co
