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Ingredients
- 6 tablespoons butter 3/4 stick
- 2 marshmallows pkts, 10 oz ea
- 12 cups Crispy Rice Cereal
- 1 chocolate candies pkt M&M, 16 oz
Method
- Coat a 10-inch Bundt pan with nonstick cooking spray.
- In a soup pot, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal, stirring until well coated. Allow to cool slightly then add the candies; mix well.
- Lightly press the mixture into the Bundt pan and allow to cool completely. Run a knife around the edges of the pan to loosen, then invert onto a serving platter. Cut and serve.
