Rice Crisp Squares
This recipe makes 12 servings
| Nutritional Info | |
|---|---|
| Per square: about | - |
| cal | 156 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 30 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 181 mg |
| % RDI: | - |
| iron | 11% |
| vit A | 4% |
| folate | 3% |
Suggested Recipes
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
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