By This is a fun, no-brainer recipe that brings back fond childhood memories. Let’s make some Rice Krispies treats! I happened to be strolling down the grocery aisle at Lidl’s when I saw a special for Red and White Krispies. It was a 2fer deal – I think Publix and Kroger will let you just buy one box, but Lidl requires the purchase of two. I have no idea what I’ll do with all this cereal (I suspect make at least one more batch of Rice Krispies Treats). I love that Kellogg’s started producing these specialized ‘seasonal’ Rice Krispies. I especially appreciate they recognize that many of us buy the cereal for the sole purpose of creating the treats!
Ingredients
- 6 cups Rice Krispies
- 3 Tablespoons Butter
- 1 bag marshmallows
Steps
- Grease a 9×12 pan
- Melt the butter in a LARGE saucepan over low heat
- Stir in marshmallows until melted
- Remove pan from heat and mix in the Rice Krispies until fully incorporated
- Dump mixture into pan. Use a greased piece of wax paper to settle
It cracks me up that I could type up this recipe without even reading it off the box. That being said, I did notice the Marshmallow bag’s version of the recipe had less butter (2 instead of 3 Tablespoons). This is a superbly sticky mess, so I figured more butter is better. Every time I make a recipe that calls for butter, I have to google if I should unsalted or salted butter. Sources say you can really use either, but if you have both, then use unsalted. I splurged on some fancy European unsalted butter that is extra creamy. I am curious if anyone will notice.
Here’s the final product. Now I have to get it out of the house before I eat it all.
