Ingredients30 m servings
- Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add Kellogg's(R) Rice Krispies(R) cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray, cut into shapes. Use frosting to decorate as desired. Best if served the same day.
- MICROWAVE DIRECTIONS
- In a microwave-safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
- Diet, reduced-calorie or tub margarine is not recommended.
- Store no more than two days in airtight container.
- Special equipment
- Assorted shape cookie cutters
- For nutrition information and more great recipes, visit www.Kelloggs.com
- ®, TM, © 2007 Kellogg NA Co.
ReviewsRead all reviews 7
My kids love making these cookies. We have fun with all our cutters. Be sure to butter your cutters to make removing them from the cookie easier.
This worked great! I would like to suggest that you "re-piece" the scraps. It works to smoosh them back together to get more cookies.
Who doesn't love a Rice Krispie Treat? We added purple and green sprinkles to the cereal, cut out stars and flowers, skewered them and called them Tinkerbell wands for my 3 year old's birthday ...
Peanut butter is a must have for this recipe! I just stir a tablespoon or more in with the melted marshmallows before the cereal.
Easy! The kids loved making these, and eating these! My girls and I cut out hearts and tiaras for their princess party. I used gel food coloring added to the marshmallow mixture. I used Betty Cr...