Rice Krispie Treats

 Prep Time: 10 min

Total Time: 30 min

Servings: 12

 https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• -- OR -- 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal   

 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.


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.


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.

 

Chocolate Cake Mix Peppermint Sandwich Cookies

350^oF for 8-10 minutes

• Prep Time 45 min
• Total Time 1 hr 15 min
• Servings 18 

Ingredients

Cookies

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

1/3 cup vegetable or canola oil

2 eggs

Marshmallow Buttercream Frosting

1 jar (7 to 7 1/2 oz) marshmallow creme

1 cup butter or margarine, softened

2 cups powdered sugar

1 teaspoon vanilla

Garnish

1/3 cup finely crushed peppermint candies

Directions

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
• To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
• Roll edges of cookies in crushed peppermint candies.

Made by Lucy

Nutrition Information Serving Size: 1 Sandwich Cookie

Calories: 340  Calories from Fat: 140 Total Fat: 16g Saturated Fat: 8g Trans Fat:0g

Cholesterol:50mg

Sodium:310mg

Potassium:65mg

Total Carbohydrate:49g

Dietary Fiber:0g

Sugars:23g

Protein:2g

% Daily Value*Percent Daily Values are based on a 2,000 calorie diet.

Vitamin A:6%

Vitamin C:0%

Calcium:6%

Iron:6%

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice: 3