Original Crispy Recipe

ONLY 3 INGREDIENTS NECESSARY:

1) Butter

2) Marshmallows

3) Cereal


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BUTTER OPTIONS - Choose ONE:

Butter - 3 Tablespoons

or

Margarin - 3 Tablespoons

☞ I suggest using real stick butter ☜

MARSHMALLOW OPTIONS - Choose ONE:

Regular Sized Marshmallows - 1  Package (10oz. = approximately 40 mallows)

or

Mini Marshmallows - 4 Cups (there are typically 6 cups in a mini mallow package)

or

Marshmallow Crème - 1 Jar (7oz. like Fluff)

☞ I suggest using the Mini Marshmallows, they melt quicker and you get more bang for your buck ☜

CEREAL:

Any Breakfast Cereal You Desire - 6 Cups

☞ For original crispies use, Rice Krispies ☜

1. In large bottomed pot, melt butter over low/medium heat. 

2. Add marshmallows to melted butter and stir (with wooden spoon or heat safe spatula) until the mallows are completely melted.

It shouldn't take long, just keep stirring.

 3. Remove the pot of melted marshmallow-butter mixture from heat.  Quickly add your cereal of choice to the mallow mixture and stir until well coated.

4. Scrape the coated cereal out of the pot into a 13 x 9 x 2-inch pan coated with cooking spray. Using a buttered spatula or wax paper - evenly press mixture to flatten out.

5. Let the pan of Crispies cool before cutting into squares with a sharp knife. Best if served the same day. ENJOY!

NOTES:

-For best results, use fresh marshmallows.

-Diet, reduced calorie or tub margarine is not recommended.
-Store Crispies 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.