6 c Rice Krispies Cereal
(nothing else works as well, IMO) 1 10 oz. bag miniature
Marshmallows 1/4 c Light corn syrup
Lightly spray a 9″ x 13″ pan with PAM. Measure out cereal. Pour corn syrup into a large pot, placed on medium heat. When the syrup has warmed up a bit, add the marshmallows. Continue to heat, stirring frequently, until the marshmallows are melted and smooth. Add cereal, stirring with a large spoon until the cereal is uniformly coated. Turn out into prepared pan. Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly. Allow the treats to cool for 5 minutes or so before removing the waxed paper. After the pan has cooled,
cut into squares using a sharp knife dipped in hot water. Yield: about 18 2″ x 3″ squares. NOTE: THESE ARE VERY STICKY! You’ll want to press them down quickly, because they harden really fast! We put them in the freezer for a while to make cutting them easier and it also made them easier to handle in general. Reposted by Heather.D.Rielly@Dartmouth.EDU (Heather D. Rielly) to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?