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Marshmallow Crispy Squares

Source of Recipe


From "The Ultimate Candy Book" by Bruce Weinstein



List of Ingredients



• 4 tablespoons unsalted butter plus additional for greasing the pan
  
• ½ teaspoon salt
  
• One 10-ounce package mini marshmallows
  
• 6 cups Rice Krispies cereal
  






Instructions



1. Generously butter a 10-inch square pan and set aside.
   
   
2. Melt the butter with the salt in a heavy large saucepan over low heat.
   
   
3. Add the marshmallows and stir until they are completely dissolved and the mixture starts to bubble. With the pan still on the heat, add the cereal all at once and stir gently but quickly to coat the cereal.
   
   
4. Immediately pour the mixture into the prepared pan and lightly pat it down to reach the edges.
   
   
5. Allow the candy to cool and set up at room temperature, about 4 hours. Remove the candy from the pan in one piece and then cut it into 3-inch squares. Wrap each square in wax paper and store them in an airtight container at room temperature for up to one week.
   
   
   Makes about 16 squares
   
   
   • Chocolate Marshmallow Crispy Squares:
   Increase butter to 6 tablespoons and add ¼ cup cocoa powder to the melted butter before adding the marshmallows.