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Recipe: Peanut Butter Kellogg's® Rice Kr




Source of Recipe


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List of Ingredients




3 tablespoons margarine or butter
1 package (10 oz., about 40) regular marshmallows
or 4 cups miniature marshmallows
1/2 cup Peanut butter
6 cups KELLOGG'S® RICE KRISPIES® cereal



Recipe




1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter, mixing until smooth.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evening into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

MICROWAVE DIRECTIONS:
Microwave margarine and marshmallows on HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Add peanut butter and stir until smooth. Add cereal. Stir until well coated. Press into pan as directed in step 3 above.Microwave cooking times may vary.

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.

Nutrition:
Yield: 24 squares
Serving Size: 2 squares (50 grams)
Calories: 200
Calories from Fat: 70
% Daily Value
Total Fat: 8 g 13%
Saturated Fat: 1.5 g 8%
Cholesterol: 10 mg 3%
Sodium: 220 mg 9%
Total Carbohydrates: 32 g 11%
Dietary Fiber: 1 g 4%
Sugars: 21 g
Protein: 4 g
Vitamin A: 10%
Vitamin C: 10%
Calcium: 0%
Iron: 6%