Ingredients:
10 oz marshmallows
4 cup crispy rice cereal
3 Tablespoons Molly McButter Natural Butter Flavor Sprinkles
1 cup of raisins (optional)
Instructions:
- Pre-measure the ingredients.
- Melt marshmallows over low heat or microwave on HIGH 2-3 minutes until smooth.
- Remove from heat.
- Add Molly McButter Sprinkles.
- Mix well.
- Add cereal, stir in quickly until well coated.
- Press mixture evenly into 13 x 9 x 2 inch pan coated with cooking spray.
- Cool.
- Cut into squares.
My notes:
I put the marshmallows in a plastic bowl about 3 times their volume, thinking this would work. NOT. The marshmallows puff up unbelievably as they melt. Fortunately, I have a glass tray in the bottom of my microwave, or I’d still be scraping and cleaning. The marshmallows puff up about 6 times their volume so plan accordingly. Probably because there’s no fat in this recipe, it cools very, very fast – far faster than regular Rice Krispies squares. There really isn’t time to mix the sprinkles in =well=. You have to really work fast. I thought I was working fast enough, but the mixture hardened before I got it all into the pan. I ended up with a thickish circle in the center of the pan which I pressed down to a circle covering maybe 1/2 of the pan. I didn’t add the raisins, and if you do, add them immediately with the cereal. Also, cut it into squares while it is still somewhat warm. It’s almost impossible to cut when it cools completely.
Recipe By : Molly McButter