Rice Crispy Art II

You may not have been aware of it, but rice crispy treats have been around for almost 70 years now. The recipe for making the treats was published in 1941 for a Camp Fire Girls bake sale by an employee of a well known cereal company and was an instant hit.

The cereal itself already existed since 1928 and is made out of cooked, dried, and then toasted rice grains. After this process, you end up with a thin, hollow, crunchy, crispy and tasty product.

Rice crispy treats can be bought ready made, but you can also easily make your own. You will need;

3 tablespoons of butter or margarine (diet or tub margarine is not recommended), 4 cups miniature marshmallows and 6 cups rice crispies.

Melt the butter on low heat in a large sauce pan and add the marshmallows. Keep stirring until they are completely melted and then remove the pan from the heat source.

Add the rice crispies and stir until all are coated good and well. Press the concoction in to a buttered bowl, pan or form. You can use a buttered spatula for that, or baking paper. Let it cool, cut if necessary and enjoy!

Instead of marshmallows, you can also use a jar of marshmallow creme. The treats are best when dished up the same day, but can be kept for a couple of days, if kept at room temperature and in an airtight container.

Frozen, the treat can last up to 6 weeks in the freezer. The best results you get when placing it in airtight containers with wax paper in between the layers. When taken out of the freezer, let it stand for about 15 minutes.

After the allowed thaw time, go ahead and sink your teeth in them!