So. No matter how many delicious things I make, including Mesquite Chocolate Chip Cookies, Tyrone ALWAYS asks me to make this classic and easy snack. It's great to grab and go, and satisfies a sweet tooth without being too sugary or high in fat.
Often named Rice Krispie Treats, but you can use any rice cereal to make these, no need for brand favoritism here. These can also be used to help design cakes (like those big, fancy ones you see on Cake Boss) when modeling chocolate or fondant isn't sturdy enough. And the best thing? It's super easy, and results in happy children (usually, and if you have any).
adapted from the side of a Rice Krispie Cereal Box
You can use any rice cereal and marshmallow brand for these.
3 tablespoons margarine or butter
1 package (10 oz.) marshmellows
6 cups rice cereal
1. In the largest saucepan you have, melt butter over low heat. Add all your marshmallows and constantly stir until completely melted. Don't let them burn!
2. Turn down heat as low as possible. Add cereal one cup at a time, incorporating fully each time. It will seem as if there isn't enough marshmallow to coat them all around 4 or 5 cups, but believe me, there's always enough marshmallow. Stir this until the cereal is completely coated.
3. Coat a 13x9 pan with cooking spray or a flavorless oil and evenly press cereal mixture into pan with a buttered spatula or wax paper. I always use a glass baking dish because I find it comes away better once the mixture has cooled.
4. Let cool completely, then cut into squares...or circles would be cool too.
These are best same day, but they do keep in an airtight container for about 3 days.
NOTE: If stove access is limited or non-accessible, marshmallows and butter may be heated on high in microwave for 3 minutes before stirring in cereal.