Rice Crispy Treats
This recipe makes a lot of rice crispy treats, which is exactly what we need - a lot. I hope you enjoy them while they last!
- 2 10.5 ounce bags of marshmallows
- 1 stick of butter (1/4 of a pound)
- 1 15 ounce box of crisp rice cereal
Butter a baking pan, I use a jelly roll pan that measures 15.5 x 10.5 x 1.25 inches. or you could use a 13 x 9 x 2 inch pan, but the treats will be tall. Place the 1/4 pound of butter and the 21 ounces of marshmallows in a heavy bottom 8 quart pan. Put the pan on your stove and turn the heat to a low to medium-low setting. Put a lid on the pan. Stir the marshmallows occasionally and when they are almost melted be watchful that they do not scorch. When the marshmallows are melted, stir once more. Dump the 15 ounces of crisp rice cereal into the pan. Fold the marshmallow with the cereal as gently as possible. When the cereal and marshmallow are combined well, dump it into your buttered baking pan. Dampen your clean hands slightly with water and press the cereal into the pan. Once cooled, slice into bars. Store the bars in an airtight container or in the emptied marshmallow bags and the emptied crisp rice cereal box lining.