Rice Krispies Bars

Ingredients

3 tbs butter or margarine, at room temperature

40 regular marshmallows or 4 cups mini marshmallows

6 cups Rice Krispies cereal, lightly toasted

Method

In large saucepan melt butter over low heat.

Add marshmallows and stir until completely melted.

If using the microwave, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.

Remove from heat. Add Rice Krispies, stir until well coated.

Using wax paper evenly press mixture into 9″ x 9″ baking pan lined with foil and coated with cooking spray.

Cool and cut into 2″ squares. Best if served the same day.

For best results, use fresh marshmallows. Marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks

Stand at room temperature for 15 mins before serving.

Store for no more than 2 days at room temperature in airtight container.

Source: inspiredtobake.wordpress.com