Rice Krispies Treats

My daughter has discovered mass produced rice krispies treats for sale in the school cafeteria for 75 cents each. She likes them. At six, she doesn't quite get that they are not free and that they suck all the money out of her lunch account, especially when she buys them without my permission. One day she may go hungry because she wasted all her lunch money.

I told her we could make real rice krispie treats if she stopped buying them in the cafeteria and she said okay.

I don't like the plain ones, I prefer the peanut butter. So, I needed the recipe. And we disconnected the internet at home so I'm now in the library on the Rice Krispies web site.

Rice Krispies treats from the official Rice Krispies site

Summary of the original recipe:
3 tablespoons   butter or margarine
1 package   (10 oz., about 40) regular marshmallows
- OR -
4 cups  miniature marshmallows
1/2 cup  peanut butter
6 cups   Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 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. Cut into 2-inch squares. Best if served the same day.

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.


Comments from others that I took to heart:
-There's always a weak peanut butter flavor. So I usually add just a tad bit more. 1/4 cup or so, or I add some peanut butter chips to liven up that taste!
- I made this recipe with Nutella instead of peanut butter

so we'll see what daughter and I do after school!