Cookie Calendar: Rice Krispies Treats

I haven't made Rice Krispies treats myself since I was a kid, but my aunt used to make them for every family holiday party. Most of the kids in the family looked forward to the semi-annual tradition greatly (and no doubt there were a number of grown-ups who relished them as well).

My aunt may no longer be with us, but this particular treat makes me think of her forever now.

At the second cookie exchange I attended while living in Las Vegas, one of the young new teachers brought Rice Krispies treats to share as her contribution at the suggestion of the art teacher. She didn't know how to bake, so she appreciated any recipe that would be simple to create. Unfortunately, her treats turned out a little gooier than they should have been, but I don't recall there being any leftovers nonetheless.

Rice Krispies Treats
Source: Kellogg's
Yield: 12 treats

3 tablespoons butter or margarine
1/4 teaspoon salt (optional)
1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows OR 1 jar (7 oz.) marshmallow crème
6 cups Rice Krispies

1. In large saucepan melt butter and salt over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.