KALEIDOSCOPE CRISPY TREATS
6 tablespoons unsalted butter, divided use*
2 cups crispy rice cereal
2 cups chocolate-flavored crispy rice cereal
2 cups berry-flavored crispy rice cereal
10 ounces large marshmallows (about 40)
With about 1 tablespoon butter, generously grease bottom and sides of 9-by-13-inch baking pan with butter. With another tablespoon butter, grease two large heat-proof spoons. Set aside.
In large heavy-duty pot, melt remaining 4 tablespoons of butter. Do not overheat. Add marshmallows and stir with wooden spoon until completely melted and mixture begins to boil.
Remove from heat. Pour in cereal and quickly stir with one of the buttered spoons. Use folding motion and stir until cereal is completely coated.
Immediately spoon mixture into pan, carefully scraping pan well. Using second buttered spoon evenly spread into pan. Mixture will be very sticky. Lightly grease hands with butter if needed.
Cool 1 hour before cutting. Store covered at room temperature.
*Do not use light butter or margarine as these products contain air or water that takes the crisp out of the treats.
Serves 20.
Source: Annie Overboe to The Daily Herald, June 06, 2007 |