Rice Krispie Cookies

Traditional, Gooey, hard to transport:

Proportions:
• 1 c miniature marshmallows
• 1.5 c Rice Krispie cereal
• 1/2 T butter

Melt the marshmallows:
1. Grease the pot.
2. Set the pot over lowest heat.
3. Melt the butter in the pot.
4. Add the marshmallows.

When the marshmallows are fully melted and beginning to caramelize just a bit:
1. Slowly stir in the Rice Krispie cereal.
2. Scoop into a pan and press down with greased fork or fingers.
3. When cool but not too hard, turn out on cutting board and slice into pieces.

Notes
• The melting can be done in a large crockpot.
• Name brand marshmallows will melt more evenly than house brand.
• One lb miniature marshmallows will require a 12 oz box of cereal, more or less.
• Do not EVER use house brand cereal!.
• 6 cups marshmallows: 13x9x2 brownie pan for thick cookies, yield 24.
• 4 cups marshmallows: small cookie sheet for thin cookies, yield 16.

Fast, Crisper, easy to transport

___ Oven to 225 degrees F.

___ Baking parchment on bottom of lasagna pan. Grease or spray with vegetable oil.

___ Melt 1/2 stick butter (1/4 c) in very large cast iron pot in oven (about 10 minutes).

___ Add 10.5 oz bag brand name miniature marshmallows. Stir well, cover, and put back in oven.

___ Melt for 10 minutes, stir, melt for another 10- 15 minutes or until well melted but not caramelized (brown).

___ Add 12 oz. box Rice Krispies. Stir until well blended (the heavy cast iron will hold heat so that you have time to blend all together).

___ Press all into lasagna pan with large spatula.

___ Neaten edges with knife blade.

___ After 5-10 minutes, turn out and cut into squares. Place on rack to cool.