YANKEE DOODLE DANDY TREATS

YANKEE DOODLE DANDY TREATS
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Ingredients
  1. 3 tablespoons butter or margarine
  2. 1 package (10 oz., about 40) JET-PUFFED Marshmallows
  3. 4 cups JET-PUFFED Miniature Marshmallows
  4. 6 cups Rice Krispies®
  5. 6 cups Kellogg's® Cocoa Krispies® cereal
  6. 1 1/2 cups white chocolate morsels
  7. 1 tablespoon vegetable oil
  8. 3/4 cup powdered sugar
  9. 2 tablespoons water
  10. Red-, white- and blue-colored sprinkles
Instructions
  1. 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
  4. 4. Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
  5. 5. Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red-, white- and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4- x 1-inch strips. Best if served the same day.
MICROWAVE DIRECTIONS
  1. 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. Meanwhile, in small microwave-safe bowl heat white chocolate morsels on HIGH for 1 to 2 minutes or until melted, stirring every 30 seconds. Continue as directed in steps 4 and 5 above. Microwave cooking times may vary.
  2. Note
  3. For best results, use fresh marshmallows.
  4. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  5. Diet, reduced calorie or tub margarine is not recommended.
  6. 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.
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