School is back in session. Labor Day is past, and it is time to celebrate with the ever popular Rice Krispie Treats. I have made a couple of different versions of these over the years, and this one seems to be my favorite now. I used Fall sprinkles to decorate the treats this week. And, of course a few Hershey bars of chocolate.
This is a very easy recipe when using the microwave to melt the marshmallows. The whole recipe takes about 10 minutes to complete. Easy to make and even easier to distribute, as everyone seems to always be ready for a soft and tasty treat for celebrating Fall.
Here is a variation on the recipe: I used one bag of jet puffed marshmallows, 10 ounces. Place them in a glass bowl with 3 tablespoons margarine and microwave for 2 minutes. Remove from the microwave and stir to blend. Add 6 cups of rice krispies. Mix well. Using a 13 by 9 by 2 glass pan, spray with Pam original spray oil. Next, scoop the mixture into the dish. Using a piece of waxed paper sprayed with Pam, press the mixture into the pan until it is flat.
Then, melt 5-6 Hershey candy bars over a double boiler until smooth. Spread onto the treats until the tops are covered. Sprinkle with decorations based on the season of the year.
Allow to cool and harden in room air for at least 4-6 hours. Slice into bars and store in covered containers. The treats will stay fresh for one week.
angel food garden 