- Microwave directions for melting butter and marshmallows, replacing the kettle method
- Proliferation of pre-made packages
The classic Rice Krispie blocks recipe uses 10 ounces of marshmallows, which throws a monkey wrench into cereal bar recipes if using Kraft novelty flavor marshmallows. (Curses! Kraft used to put out the novelty flavors in 10-ounce packages, but they’ve gotten greedy and now put them out as 8-ouncers!)
For convenience of those who want to make the classic blocks, I’ve pasted the very simple cooks.com recipe (printer-friendly). Deviation info follows.
CRISPY TREATS (MICROWAVE)My deviations from the cooks.com recipe:
Printed from COOKS.COM
1/4 c. butter
4 c. miniature marshmallows
6 c. Rice Krispies cereal
Substitute 40 large marshmallows.
Butter microwave bowl big enough to hold all ingredients; microwave marshmallows 2 minutes then stir. Microwave again 1 minute. Stir in and mix well the Rice Krispies. Butter hands and put this mixture in a cake pan, flatten, cool and cut into squares.
- Primary ingredients:
- 3 tablespoons butter instead of ¼ cup (4 tablespoons)
- 10 oz. bag of Kraft caramel/vanilla marshmallows
- 8 cups Cocoa Pebbles. Key concept is chocolate rice cereal.
- Pan: I lined the pan with wax paper that overlapped two opposite sides. I used spray oil on hands instead of butter.
- Icing: I microwave-melted 4 ounces of Wilton Peanut Butter meltable candies (available at craft stores), stirred in 4 ounces of spreadable frosting, and microwaved some more, but using lower power. I poured the warm icing over the cereal mixture and squeegeed (using old but clean tool) it into the crevices.
- Yield: The cooks.com recipe says to cut the batch into 24 pieces. I cut my batch into 48, although some came out a bit smaller than others. Your sizes might vary also, depending on how well you wield your knife. :-)