Kelloggs Rice Krispies Smudgy Bars Recipes

KELLOGG'S RICE KRISPIE TREATS

Steps:

• 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. Cut into 2-inch squares. Best if served the same day.
• 4. MICROWAVE DIRECTIONS: 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.
• 5. Note -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.

THICK AND CHEWY RICE KRISPIE BARS

Steps:

• 1. In a large heavy bottom pan, melt butter and add marshmallows over low to medium heat.
• 2. Stir constantly until completely melted.
• 3. Remove from heat. Add rice krispies and stir until completely coated with marshmallows. At this point you may stir in chopped peanuts. I do.
• 4. Spread into greased 9x13 pan. Cut and enjoy.

KELLOGG'S* RICE KRISPIES* SMUDGY BARS

Steps:

• In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
• Stir in vanilla. Add cereal, peanuts and raisins, then chocolate chips, stirring until thoroughly coated.
• Using lightly-buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan. Cool. Cut into bars.