MARSHMALLOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Thoroughly grease a 9- by 13-inch pan with softened butter.
- In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
- Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
- Let cool completely, and then cut into squares.
BAKE SALE MARSHMALLOW TREATS
I use the basic marshmallow treat recipe with a twist. They are very pretty and so tasty; they are always the first to go at our school bake sale!
Provided by Kristy Keach
Categories Crispy Rice Treats
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- Use about half the butter to generously grease a 13x9-inch baking dish.
- Melt remaining butter in a non-stick stock pot over medium heat; add marshmallows and cook, stirring frequently, until the marshmallows are melted, 5 to 7 minutes. Remove pot from heat.
- Stir crispy rice cereal, brown sugar and butter-flavored breakfast cereal, and fruit flavored breakfast cereal into the marshmallow mixture to coat; pour into the prepared baking dish and press flat.
- Cool treats completely before cutting into 3-inch squares.
Nutrition Facts : Calories 210 calories, Carbohydrate 32.4 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.1 g, Sodium 175.8 mg, Sugar 18.5 g
MARSHMALLOW TREATS
Can substitute marshmallow creme instead of marshmallows.
Provided by ShanaLee
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.8 g, Cholesterol 5.1 mg, Fat 2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 64.8 mg, Sugar 5.2 g
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