Serves: 16 | Prep: 20 min | Cook: 10 min | Ready: 30 min
10 T. Kerrigold unsalted butter
2 10 oz. Miniature Marshmallows
12 oz. Kellogg’s Rice Krispies cereal
These are the best Rice Krispie
Treats you will ever taste. The
extra Kerrigold butter makes all
the difference in the taste. Ann,
my sister in law, was nice enough
to bring me a batch on one of
their visits and shared the recipe
*2 jars (7 oz.) marshmallow crème
can be substituted for marshmallows.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
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.
If saving longer than that, the best way to keep fresh is to individually wrap each one in Syran wrap and then place all the treats in a sealed container.
*This recipe makes wonderful treats because of the high quality butter and the fact it uses more butter than the original recipe.