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Ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 (10 ounce) package large marshmallows, about 40 or 4 cups miniature marshmallows
- 12 cup peanut butter
- 6 cups Rice Krispies
Method
- In large saucepan melt butter over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- Stir in peanut butter until melted.
- 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.
- Cut into 2-inch squares.
- Best if served the same day.
- MICROWAVE DIRECTIONS.
- In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.
- Stir until smooth.
- Add peanut butter, stirring until combined.
- Follow steps 2 and 3 above.
- Microwave cooking times may vary.
- Note.
- 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.
