1 pound margarine
4 pounds marshmallows
1 tablespoon vanilla
40 ounces crisp rice cereal
Servings: 60
1. Melt margarine. Add marshmallows and vanilla. Stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
2. Stir Crisp Rice Cereal into marshmallow mixture until well-coated.
3. Using buttered spatula, press mixture evenly into two lightly greased 12x18x1-inch baking pans, 3 lb per pan.
4. Cut while warm 5x6.
Yield: 2 pans 12x18x1 inch
Notes: May be made in one 18x26x1-inch baking sheet. Cut 5x6.
VARIATIONS:
Chocolate Marshmallow Squares. Cover squares with a thin, rich chocolate icing.
Peanut Butter Squares. Add 1 lb 2 oz peanut butter to marshmallow mixture. Proceed as above. Frost with Chocolate Glaze.
4 pounds marshmallows
1 tablespoon vanilla
40 ounces crisp rice cereal
Servings: 60
1. Melt margarine. Add marshmallows and vanilla. Stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.
2. Stir Crisp Rice Cereal into marshmallow mixture until well-coated.
3. Using buttered spatula, press mixture evenly into two lightly greased 12x18x1-inch baking pans, 3 lb per pan.
4. Cut while warm 5x6.
Yield: 2 pans 12x18x1 inch
Notes: May be made in one 18x26x1-inch baking sheet. Cut 5x6.
VARIATIONS:
Chocolate Marshmallow Squares. Cover squares with a thin, rich chocolate icing.
Peanut Butter Squares. Add 1 lb 2 oz peanut butter to marshmallow mixture. Proceed as above. Frost with Chocolate Glaze.
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