Sticky, Yummy, Sweetness
- 5 c. Rice Krispies
- 1/4 c. butter
- 7 oz. jar marshmallow creme
- parchment paper (optional)
Melt butter in 3 quart saucepan.
Add marshmallow creme and cook over low heat, stirring constantly until marshmallow creme and butter are well blended.
Remove from heat.
Add Rice Krispies and stir until well coated with mixture.
Line your pan, 13 x 9″ with parchment paper and then lightly butter.
Cut into squares or use cookie cutters to make shapes.
You may want to make a couple of batches because these don’t last long!