From Paulette Vickery's Recipe Collection
Rice Crispy Treats
candies, cookies
3 tablespoon butter
1 pkg marshmallows, 10oz
6 cup rice crispies
Melt butter in large heavy saucepan over low heat. Add marshmallows, (40 large, or 4 cups miniature), and stir constantly until marshmallow mixture is completely melted. Remove saucepan from heat. Add Rice Crispies, and stir until well coated. Using buttered spatula, waxed paper, or buttered hands, press mixture evenly into a 13-9 inch pan which has been lightly greased. Cut into 2-2 inch squares when cool.
Yield: 24 servings