Recipe: Rice Krispies Treats

Rice Krispies Marshmallow Treats

1 (7 oz.) jar Marshmallow Creme
1/4 c. margarine
5 to 6 c. Rice Krispies

Melt margarine in 3-quart saucepan. Add Marshmallow Creme and cook over low heat, stirring constantly. Remove from heat. Add Rice Krispies; stir until well coated. Press warm
mixture into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.

Puffed Rice Candy

5 c. puffed rice
1 c. peanuts
1 pkg. caramels
1/4 c. margarine
1 c. marshmallow cream
1/2 tsp. vanilla

Heat in 350 degrees oven for 15 minutes for rice and nuts. Meanwhile, melt in heavy pan over low heat the caramels, margarine and marshmallow cream. Add the vanilla. Pour and stir hot rice and nuts into candy mixture. Spread onto buttered cookie sheet. Break apart while still warm.

Rice Krispy Treats

1/4 c. butter
5 c. crispy rice cereal
1 pkg. (10 oz.) large
marshmallows**

**Or use 4 cups miniature marshmallows or 1 (9 oz.) jar marshmallow cream.
In a 3 quart casserole, place butter. Microwave on High 1 minute to melt. Add marshmallows. Cover. Microwave on High 3 to 4 minutes. Remove from oven and stir until melted butter and marshmallows are well blended. Add cereal. Stir until well coated. Press warm mixture evenly and firmly into lightly buttered 13 x 9 x 2-inch dish. Dampen hands to press firmly into an even layer. Cool; cut into squares. Yield: 24 bars.

Marshmallow Bars

1 c. sugar
2 eggs
1 stick margarine
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 sq. melted chocolate
7 oz. jar marshmallow cream
1 c. chocolate chips
1 c. peanut butter
1 1/2 c. rice cereal

Mix together sugar, eggs and margarine for 3 minutes. Add flour, baking powder, salt and melted chocolate. Mix well and spread into 9 x 13-inch greased pan. Bake 20 minutes at 350 degrees. Remove from oven and spoon marshmallow cream evenly over chocolate base. Meanwhile, melt chocolate chips with peanut butter. Cool slightly; add crispy rice cereal. Spread over marshmallow layer and chill. Cut into bars.