Crispy Rice Treats

Guest recipe by Eileen Talanian
Author of Marshmallows: Homemade Gourmet Treats

Makes one 9x13x2-inch pan

Nearly everyone in the United States has eaten these sweet gems. They’ve become a staple at bake sales, as after-sports refreshments, or for birthday party delights. You can make them with either fluff or marshmallow, so if you have a little extra of either around the house, this is a great way to use it up. Try using one of the pretty-colored marshmallow or fluff flavors to make your treats more special. There is no wheat or corn in them.

3 tablespoons salted butter
7 ounces, by weight, any flavor fluff, or 10 ounces, by weight, marshmallows
7 cups crisp rice cereal

Spray the bottom and sides of the pan or mold with nonstick spray, and wipe lightly with a paper towel so that only a thin film or oil remains on the surface.
Melt the butter and fluff or marshmallows together until smooth. Add the cereal and stir until all of it is evenly coated. Spread into the prepared pan and let sit until cool. Cut as desired and wrap in plastic wrap. They will keep for several days in an airtight container.

Make the recipe for Crispy Rich Treats, above, adding 1 cup of mini semisweet chocolate chips, or 1 cup of candy-coated chocolate pieces.