Recipe: Rice Krispies Marshmallow Squares with 6 Variations (1950)

RICE KRISPIES MARSHMALLOW SQUARES WITH 6 VARIATIONS

1/4 cup butter
1/2 lb marshmallows
5 cups Kellogg's Rice Krispies

Cook butter and marshmallows over hot water in double boiler until syrupy. Put Rice Krispies in buttered large bowl and pour on marshmallow mixture, stirring briskly. Press into buttered shallow pan (9 x 13 recommended.) Cut into bars when cool.

Makes 24 squares (2 1/4-inch each)

VARIATIONS:

CHOCOLATE RICE KRISPIES MARSHMALLOW SQUARES:
Add 4 ounces semi-sweet OR 2 ounces unsweetened melted chocolate to the marshmallow mixture just before pouring over Rice Krispies.

FRUIT RICE KRISPIES MARSHMALLOW SQUARES:
Add 1 cup of raisins or chopped dates to the marshmallow mixture just before pouring over Rice Krispies.

PEANUT BUTTER RICE KRISPIES MARSHMALLOW SQUARES:
Add 2 tablespoons peanut butter to marshmallow mixture just before pouring over the Rice Krispies.

RICE KRISPIES MARSHMALLOW ICE CREAM PIE:
Press Rice Krispies mixture into buttered pie pans instead of the 9x13-inch pan, to form pie shells. Fill with ice cream and garnish with fresh fruit or grated chocolate. Serve at once. Makes 2 pies, based on 9-inch pie plates and 1 quart of ice cream per pie.

RICE KRISPIES MARSHMALLOW TARTS:
Press mixture into buttered tart pans or large muffin tins to form tart shells. Fill with fresh fruit topped with whipped cream or ice cream. Makes 16 tarts (3 inches in diameter each.)

RICE KRISPIES MARSHMALLOW SUNDAE OR SANDWICH:
Press Rice Krispies mixture into square cake pans to 1/4-inch thickness. When cool, cut into squares. Top with scoop of ice cream and chocolate, butterscotch, or fruit sauce. Or put two squares together with ice cream in between. Makes 12 (3 1/2-inch) squares, based on 3 (8x8-inch) pans.

Source: Outdoor Food and Fun by the Kellogg Company, 1950