Recipe from Kellogg's
3 tablespoons butter or margarine
1 10 ounce package marshmallows (about 40) or 4 cups miniature marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into leaf shapes. Decorate with frosting for leaf veins and outlines. Best if served the same day.
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.
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme 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.
Per Serving: cal. (kcal) 140, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 27, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 6, sodium (mg) 110, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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