Categories: Cookies, Dessert

Ingredients

• 5 tablespoons unsalted butter
• 2 (10 1/2 ounce) packages miniature marshmallows
• 1 (7 ounce) jar marshmallow creme
• 7 1/2 cups crispy rice cereal
• 1 1/2 cups candy corn

Directions

1. Coat the inside of a 13 × 9 inch baking dish with nonstick spray.

2. In a 5-quart saucepan, melt the butter and add in the marshmallows and marshmallow creme, cooking until the mixture is smooth and the marshmallows are melted.

3. Remove from the heat and stir in the cereal and candy corn.

4. Spoon into the prepared baking dish and smooth the top with an offset spatula dipped in warm water.

5. Let cool completely and then cut into 2 inch squares with a sharp knife.

Email to a friend | Print this recipe | Back