3 tablespoons butter or margarine
1 package (10 oz. about 40) JET-PUFFED Marshmallows
4 cups JET-PUFFED Miniature Marshmallows
6 cups Rice Krispies®
Canned frosting or decorating gel
Green decorating sugar (optional)
1. In large saucepan melt butter over low heat. Add marshmallows 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 slightly. Using cookie cutter coated with cooking spray cut into shamrocks. Decorate with frosting and decorating sugar (if desired). 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.
Credit: Photo and recipe property of RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food and recipes for making the same.