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Rice Krispies Treats (With or Without Gelatin)

For best results, use fresh marshmallows. A 7 oz jar of marshmallow cream can be substituted for the marshmallows*. You should not use diet, reduced-calorie, or tub margarine.


3 Tbsp butter or margarine
1 10 oz package regular marshmallows or 4 cups mini marshmallows
6 cups Rice Krispies


1. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies cereal. Stir until well coated.

3. Using a buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. For best flavor, serve the same day.

Microwave Instructions:

In a large microwave-safe bowl, heat margarine 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.

Yield: 12 Servings

*This is the official recipe from Kellogg's, makers of Rice Krispies cereal. The official recipe for Marshmallow Fluff Treats, from Durkee-Mower, the maker of Marshmallow Fluff, says you should use 7-1/2 ounces of Fluff and only 5 cups of "crispy rice cereal." We'll let the big corporations fight this out between themselves, but clearly you have the choice of making your treats a little ricier or a little marshmallowier.

The use of Marshmallow Fluff in place of marshmallows allows you to avoid the gelatin found in marshmallows.

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