SUBMITTED BY: Amy Townsell
SHAMROCK RICE KRISPIE TREATS3 tablespoons butter or margarine
1 package (10 oz. about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Rice Krispies
Canned frosting or decorating gel
Green decorating sugar (optional)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG’S RICE KRISPIES 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 slightly. Using cookie cutter coated with cooking spray cut into shamrocks. Decorate with frosting and decorating sugar (if desired). 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
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
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.
A VARIATION OF THIS RECIPE WOULD BE TO PREPARE THE RICE KRISPIE TREATS THE TRADITIONAL WAY, AND ADD GREEN FOOD COLORING, STIRRING UNTIL EVEN. CUT OUT WITH SHAMROCK COOKIE CUTTERS AND SPRINKLE WITH GREEN DECORATOR’S SUGAR. (* I’ve done this for Valentine’s Day, using red food coloring and red decorator’s sugar, cutting the treats out into hearts. This could also be used for Easter, or any other variation of food coloring and cookie cutters. The possibilities are endless.)
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