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 half of the cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Spread with jelly. Press remaining cereal mixture on top. Cool. Cut into 2-inch squares. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 and 3 above. Microwave cooking times may vary.
- 5 g Total Fat
- 2 g Saturated Fat
- 5 mg Cholesterol
- 105 mg Sodium
- 26 g Total Carbohydrate
- 0 g Dietary Fiber
- 14 g Sugars
- 2 g Protein
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Nutritional Information
- 5 g Total Fat
- 2 g Saturated Fat
- 5 mg Cholesterol
- 105 mg Sodium
- 26 g Total Carbohydrate
- 0 g Dietary Fiber
- 14 g Sugars
- 2 g Protein
Directions
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 half of the cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Spread with jelly. Press remaining cereal mixture on top. Cool. Cut into 2-inch squares. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 and 3 above. Microwave cooking times may vary.