Recipe from Kellogg's
3 tablespoons butter or margarine
1 10 ounce package regular marshmallows (about 40) or 4 cups miniature marshmallows
Food coloring (optional)
6 cups Rice Krispies® or 6 cups Ready-To-Eat Cereal Cocoa Krispies
12 wooden ice cream sticks (optional)
Flaked coconut (optional)
Multi-colored sprinkles (optional)
Semi-sweet chocolate morsels, melted (optional)
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring, if desired.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Cool. Insert wooden stick, if desired. Decorate with coconut, multi-colored sprinkles andor melted chocolate, if desired. Let stand until firm. 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 single layer on 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) 5, sat. fat (g) 2, carb. (g) 27, sugar (g) 15, pro. (g) 1, vit. A (IU) 729, vit. C (mg) 9, sodium (mg) 100, calcium (mg) 20, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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