Thursday, February 11, 2010

Snap, crackle, pop...

I haven't had much to write about in the last few days. The dinners I had made earlier in the week had produced enough leftovers to keep us fed all week long. I did do a massive grocery shop today so there will be lots of cooking to blog about soon!

Here's what I made for a snack:

One of my favorite sweets as a kid was Rice Krispies treats. I almost forget how easy they are to make at home and how much better they taste than the ready-made ones. My children like them as well but I think I may be the one eating them all. I'm onto number three already. Mmmm...they are as good as I remember.

The Original Rice Krispies Treats

  • 3 tablespoons  butter or margarine
  • 1 package (10 oz., about 40)  regular marshmallows
  • - OR -
  • 4 cups  miniature marshmallows
  • 6 cups  Rice Krispies®
1. In large saucepan melt butter over low heat.
Add marshmallows (I also add a teaspoon of vanilla extract to mine) and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. 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.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.