Rice Crisp Squares
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 156156 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 30 g30g carb |
| fibre | 00 fibre |
| chol | 12 mg12mg chol |
| sodium | 181 mg181mg sodium |
| % RDI: | - |
| iron | 1111 iron |
| vit A | 44 vit A |
| folate | 33 folate |
Ingredients
Preparation
In large saucepan, melt marshmallows with butter over medium-low heat, stirring constantly, until smooth, about 5 minutes. Remove from heat.
Stir in vanilla. Add 2-1/2 cups (625 mL) cereal; stir until combined. Add the other 2-1/2 cups (625 mL) cereal; stir to coat.
Scrape into greased 11- x 7-inch (2 L) glass baking dish or metal cake pan. Let cool. Cut into squares. (Make-ahead: Cover and store at room temperature for up to 3 days.)
Additional information :
Add-Ins: To add variety to the squares, add your choice of 1 cup (250 mL) chopped toasted nuts, shredded coconut, dried cranberries, toffee bits or raisins with second half of the cereal. Chocolate chips will melt because the mixture is too hot.
Source : Canadian Living Magazine: April 2005
- Keywords : Snacks; Dessert; Vegetarian; One-Pot; Kid-Friendly;
Related content
-
Pumpkin Cupcakes with Cream Cheese Icing
Your family will gobble up these easy pumpkin cupcakes - our cream cheese icing makes them extra...
-
Toasted Oat Granola Bars
Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars.
-
Chocolate Cranberry Bars
In the 10 minutes it takes for the base to bake, you can prepare the topping.
-
