Ingredients

• ¼ cup butter
• 4 cups miniature marshmallows
• 5 cups crispy rice cereal

Instructions

1. Melt the butter in a large saucepan over low heat.
2. Add the marshmallows and stir continuously until completely melted and smooth. Cook for 2 more minutes, stirring constantly. Remove from heat.
3. Mix in the crispy rice cereal, stirring until fully coated with the marshmallow mixture.
4. Transfer the mixture to a buttered 9x13-inch pan. Use a buttered spatula or waxed paper to press it down evenly and firmly.
5. Let cool, then cut into 2-inch squares.

Storage Tip

• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition