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Peanut Butter and Jelly Crisps




Source of Recipe


Kellogg's


List of Ingredients




1/4 cup margarine or butter
1 package (10 oz. about 40) regular marshmallows
or 4 cups miniature marshmallows
1/4 cup peanut butter
5 cups KELLOGG'S® RICE KRISPIES® cereal
1/3 cup jelly


Recipe



1. Melt margarine in large saucepan over low heat. Add marshmallows and
stir until completely melted. Cook over low heat 3 minutes longer, stirring
constantly. Stir in peanut butter. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press half the mixture evenly into
9-inch square pan coated with cooking spray. Spread with jelly. Top with
remaining cereal mixture, pressing gently. Chill until firm. Cut into 1 1/2-inch
squares. Best if served the same day. Yield: 36 squares

NOTE

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.