Kristen W
Yield: one 9x13 pan
6 TB butter
1 bag small marshmallows (10 oz)
6 cups rice crispy cereal
1 tsp vanilla
1/4 tsp salt
Melt butter in large pot. Stir in most of marshmallows (reserve about a cup) and stir constantly until melted. Add salt, vanilla and cereal, mix until evenly coated, then add last bit of marshmallows.
BITE SIZE:
Scoop mix into the wells of a sprayed mini muffin pan. Don't squish in too compact or they'll be too hard. Remove once slightly cooled (just a few mins.) You can add a topping or flip upside down and drizzle with chocolate and serve that way.
STANDARD PAN:
Spread into greased 9x13 pan and pat down (the more you press down the more dense and hard the bars will be, so pat lightly!) Serve or cover tightly to store for a day or so.
**Variations: add
M&Ms
candy corn
1 tsp. cinnamon and top with sprinkled cinnamon and sugar
chopped candy bar bits
chocolate chips (right at the end so they don't fully melt)
sprinkles
drizzle with caramel or salted caramel
melt in peanut butter (and add chocolate)
