Crispy rice and marshmallow treats

Yield: 8 Servings

Measure Ingredient
4 cups Miniature marshmallows
4 cups Crispy rice cereal
¾ cup Graham crackers; ground (about 12 graham cracker squares)
1 teaspoon Vanilla
1 teaspoon Molly McButter

Place marshmallows in large saucepan, sprayed with non-stick cooking spray. Warm marshmallows over low heat to melt. It may be necessary to remove pan entirely from heat from time to time to keep from scorching marshmallows. Stir constantly. When marshmallows are melted, add vanilla and Molly McButter and mix.

In large bowl, combine crispy rice cereal and graham crackers. Pour this mixture into melted marshmallow and stir until all cereal is coated. Turn mixture out into large baking dish sprayed with non-stick cooking spray.

Spray a large spoon with non-stick cooking spray and use this spoon to gently press mixture in into baking dish. Allow to cool 20-30 minutes before slicing into servings. Entire recipe makes 8 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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